4 tbsps vegetable oil
1 large onion, sliced finely
4 cloves garlic, crushed
2" ginger, crushed
2 tbsps ground almonds
1 tsp chilli powder
1 tsp ground turmeric
1 tsp ground coriander
a little water
2 large dry red chillies, deseeded
14 oz can chopped tomatoes
6 curry leaves
1 oz creamed coconut, dissolved
into 6 fl oz boiling water
6 large hard boiled eggs, halved lengthwise
salt to taste
coriander leaves to garnish
Instructions...
1) Heat the oil in a large pan and fry the sliced onion
until golden brown. Mix the garlic, ginger, ground
almonds, chilli powder, turmeric and coriander with a
little water to a paste.
2) Reduce the heat and add the spice paste and whole dry
chillies. Fry gently until the oil separates from the
spices. Add the tomatoes, curry leaves, coconut milk and
salt to taste and allow to simmer for about 15 minutes.
3) Check the seasoning and add the eggs, keeping the yolks
upwards. Cover the eggs with the gravy and simmer for
about 5 minutes.Serve hot garnished with coriander
leaves and almond flakes.
4) This can be served with a biriani and onion and tomato
salad, or with plain rice and any vegetable curry.This
dish does not freeze well.
