INGREDIENTS

INSTRUCTIONS

Heat the oil in a saucepan, add the onion and fry until golden. Add the
garlic and ginger and fry for one minute. Add the remaining spices and fry
gently for two minutes, stirring occasionally; if the mixture becomes too
dry, add 1 tablespoon water. Add the tomato paste, mix well, then add the
water and salt to taste. Cover and simmer for 10 minutes.
Add the eggs, spooning some mixture over them, cover and cook for 15
minutes, stirring occasionally.
Stir in the prawns. When the curry starts to simmer again, stir in the
creamed coconut. Let the mixture come to simmering point once more, then
serve immediately.
NOTES : Instead of the creamed coconut, I usually use a tin of coconut milk
(found in the Oriental section of the grocery store).  It usually separates
in the tin, so instead of adding water, I add the liquid part of the milk,
and add the more solid part later toward the end of cooking. If you add
water and the coconut milk it becomes too liquid for my taste. Serve with
Basmati rice (or Pilau rice) and a side dish of curried potato and tomatoes
with chapatis.
Recipe by: Indian Cooking by Naomi Good
Posted to TNT Recipes Digest, Vol 01, Nr 952 by Eidasit <Eidasit@aol.com>
on Jan 19, 1998

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