Title: Eggs Vindaloo
Categories: Main dish, Poultry
Yield: 4 servings
8 Eggs
1 lg Onion coarsely grated
1 ts Mashed garlic
1/2 ts Grated ginger
1 Green chilli
Seeded & chopped
3 T Ghee or butter
2 T Vindaloo or hot curry paste
3 T Coconut paste
Vegetable Oil for deep
Frying
1 T Chopped coriander
Or mint leaves
Lemon juice
Boil the eggs in water containing 1 ts vinegar for 8-9 minutes. Remove to
a large dish of cold water, and peel when cool. Prick evenly all over with
a fork and dry well.
Cook the Onion, garlic, ginger and chilli in the ghee or butter until
golden and softened. Add the vindaloo or hot curry paste and cook briefly.
Then add the coconut cream and 1/3 cup water.
Cook, stirring until sauce becomes thick.
Heat frying oil and deep-fry the eggs until golden on the surface.
Transfer to the other pan. Add coriander and lemon juice to taste and
simmer in the sauce for 8-9 minutes. Serve with rice.
