2-10 dried hot red chillies
1/2 tsp whole black peppercorn
2 tbsps coriander seeds
1 stick fresh lemongrass
1 1/2 " fresh ginger, chopped coarsely
3/4 tsp turmeric
18 eggs, hard boiled
4 fresh hot green chillies
Few sprigs fresh mint
3 1/2 oz shallots, finely sliced
5 cloves garlic, finely sliced
9 tbsps vegetable oil
1 litre coconut milk
3 tbsps tamarind paste or 2 tbsps lime
2 1/2 tsps salt
1 tsp sugar
10 oz tomatoes cut in 1" dice
4 fresh hot red chillies
Instructions...
1) Crumble the dried red chillies and put into a bowl. Add
peppercorns, coriander and 12 fl oz water. Soak for at
least 1 hour. Slice the lemongrass crosswise very finely,
starting at the root end and going up about 6".
2) Put the soaked ingredients, their soaking liquid, lemon
grass, ginger and turmeric into a blender and blend
thoroughly to make a paste.
3) Heat the oil over a medium high heat. When hot add
shallots and garlic and stir and fry until golden.Add
the paste from the blender and fry for about 10 minutes
until the oil separates and the paste turns dark.Stir
the coconut milk and pour it in.
4) Add the tamarind paste or lime juice, salt and sugar.Mix
well and taste. Bring to a simmer, stirring. As soon as
the sauce begins to bubble turn off the heat. Strain it
through a sieve pushing through as much liquid as
possible.Return to pan and add hard boiled eggs.
5) Wash the fresh chillies and mint sprigs.Just before
seving bring the curry to the boil. Put in the tomatoes
and stir a few times. Return to simmer and empty into
serving bowl.Garnish with fresh chillies and mint sprigs
and serve with rice or bread.
