Curry Paste For Meat
INGREDIENTS:
8 Eggs 2 T Vindaloo or hot curry paste
1 lg Onion coarsely grated 3 T Coconut paste
1 ts Mashed garlic Vegetable Oil for deep
1/2 ts Grated ginger Frying
1 Green chilli 1 T Chopped coriander
Seeded & chopped Or mint leaves
3 T Ghee or butter Lemon juice
8 Eggs 2 T Vindaloo or hot curry paste
1 lg Onion coarsely grated 3 T Coconut paste
1 ts Mashed garlic Vegetable Oil for deep
1/2 ts Grated ginger Frying
1 Green chilli 1 T Chopped coriander
Seeded & chopped Or mint leaves
3 T Ghee or butter Lemon juice
Preperation time: 25 minutes Cooking time: 20 minutes Serves: 4-6
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. Submitted
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. Submitted