Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Preperation time: 25 minutes Cooking time: 20 minutes Serves: 4-6

Boil the eggs in water containing 1 ts vinegar for 8-9 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 deep-fry 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 8-9 minutes. Serve with rice.
Submitted By IMRAN CHAUDHARY On 02-27-95

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