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8 Eggs
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1 large Onion (coursely grated)
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1 tsp. Fresh Garlic (Lehsan) (mashed)
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3 tbsp. Ghee (Clarified Butter) or Butter
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2 tbsp. Vindaloo or Hot Curry Paste
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3 tbsp. Coconut Paste
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Vegetable Oil (for deep frying)
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1 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) or Mint Leaves (Podina) (chopped)
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Lemon Juice
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1 tsp. Vinegar (Sirka)
- Boil eggs in water containing vinegar for 8-9 minutes. Remove to a large dish of cold water. Peel eggs. Prick evenly all over with a fork and dry well.
- Cook the onion, garlic, ginger and chilli in clarified butter 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 another pan. Add coriander and lemon juice to taste and simmer in the sauce for 8-9 minutes.
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