Recipe - Broken Egg Curry

1 sl (2inch) ginger
2 Garlic cloves
2 Onions; chopped
4 tablespoon Ghii
1 pound Tomatoes; skinned, chopped
1 bn Coriander leaves; chopped
4 Chiles; green, fresh,
chopped
Salt to taste
3 cup Coconut milk
6 Eggs

(Poultry Advisor, ~1970, no attribution)

Grind ginger and garlic together to make a paste.

Fry onions in ghii until golden. Add ginger/garlic paste and tomatoes and
let simmer until tomatoes are pulpy. Add coriander, chiles, salt, and
coconut milk.

Increase the heat. Let the curry come to boil. Then break the eggs into the
curry and do not stir. When the eggs set, the curry is ready.

Serve with rice.

Posted to CHILEHEADS DIGEST V4 #126 by Brent Thompson
brent@hplbct.hpl.hp.com on Sep 17, 1997