Eggs Vindaloo

Title: Eggs Vindaloo

Categories: Main dish, Poultry

Yield: 4 servings

8 Eggs

1 lg Onion coarsely grated

1 ts Mashed garlic

1/2 ts Grated ginger

1 Green chilli

Seeded & chopped

3 T Ghee or butter

2 T Vindaloo or hot curry paste

3 T Coconut paste

Vegetable Oil for deep

Frying

1 T Chopped coriander

Or mint leaves

Lemon juice

Preperation time: 25 minutes

Cooking time: 20 minutes

Serves: 4-6

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. --