| 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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