| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | T | Oil |
| 1 | Onion, chopped | |
| 1 | Green chili, deseeded and | |
| chopped | ||
| 1 | Ripe tomato, sliced | |
| 1/2 | Green mango, sliced | |
| optional | ||
| 1 | pt | Each coconut milk and water |
| 1/4 | t | Each tumeric, paprika and |
| ground coriander | ||
| Salt | ||
| 10 | Fresh curry leaves | |
| A handful of chopped fresh | ||
| coriander | ||
| 1/2 | Lemon, juiced | |
| 4 | Eggs |
INSTRUCTIONS
TWO FAT LADIES SHOW #FL1A06 In a heavy frying pan heat oil and saute the onion until golden. Add the chili, tomato and mango and fry a little longer. Pour in the coconut milk and water and bring to a boil. Add the tumeric, paprika and ground coriander and salt and simmer 5 to 10 minutes. Rub the curry leaves between your palms to release the flavor, and add them and the fresh coriander to the mixture. Add the lemon juice and simmer for a further 10 minutes. If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If to be poached, break the eggs gently into the mixture and cook for 3 minutes. This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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