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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 3 |
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From Poultry Advisor (a magazine) published in Bangalore, 1970. Ingredients:
2 inches ginger |
2 garlic cloves |
2 onions, chopped |
2 tablespoons ghee |
1 lb tomato, skinned and chopped |
1 bunch coriander leaves, chopped |
4 fresh green chilies, chopped |
salt, to taste |
3 cups coconut milk |
6 eggs |
Directions:
1. Grind ginger and garlic together to make a paste.
2. Fry onions in ghee until golden.
3. Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy.
4. Add coriander, chiles, salt, and coconut milk.
5. Increase the heat.
6. Let the curry come to boil.
7. Then break the eggs into the curry and do not stir.
8. When the eggs set the curry is ready. Serve with rice.
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