Eggs Vindaloo
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 25 minutes 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 eggs 1 large onion, coarsely grated 1 teaspoon crushed garlic
1/2 teaspoon grated ginger 1 green chili, seeded and chopped 3 tablespoons ghee or butter
2 tablespoons vindaloo or other hot curry paste 3 tablespoons unsweetened coconut milk vegetable oil
1 tablespoon chopped cilantro or mint leaves lemon juice



1 Boil the eggs in water containing 1 teaspoon 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.
2 Cook the onion, garlic, ginger and chili in the ghee or butter until golden and softened. Add the vindaloo or curry paste and cook briefly. Then add the coconut milk and 1/3 cup water. Cook, stirring, until sauce becomes thick.
3 Heat frying oil and deep-fry the eggs until golden on the surface. Transfer to the other pan. Add cilantro and lemon juice to taste and simmer in the sauce for 8-9 minutes. Serve with rice.

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