| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
sm |
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 |
ts |
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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