Recipe - Hot Egg Vindaloo

8 Eggs
1 lg Onion coarsely grated
1 teaspoon Mashed garlic
One half teaspoon Grated ginger
1 Green chilli
Seeded & chopped
3 tablespoon Ghee or butter
2 tablespoon Vindaloo or hot curry paste
3 tablespoon Coconut paste
Vegetable Oil for deep
Frying
1 tablespoon Chopped coriander
Or mint leaves
Lemon juice

Preperation time: 25 minutes Cooking time: 20 minutes Serves: 46

Boil the eggs in water containing 1 teaspoon vinegar for 89 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 deepfry 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 89 minutes. Serve with rice.
Posted to CHILEHEADS DIGEST V3 #158

Date: Thu, 14 Nov 1996 01:47:34 +1000 (EST)

From: "I. Chaudhary" imranc@onthenet.com.au