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Wednesday, December 12, 2012,9:01 PM by
J.Sujatha

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EGGS VINDALOO

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • 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.
  • 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 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.

INGREDIENTS

  • 10 eggs
  • 2 large onion, coarsely grated
  • 2 teaspoon mashed garlic
  • 1 teaspoon grated ginger
  • 2 green chili, seeded and chopped
  • 5 tablespoons ghee or butter
  • 3 tablespoons vindaloo or other hot curry paste
  • 5 tablespoons coconut cream
  • Cooking oil for deep frying
  • 2 tablespoon chopped coriander or mint leaves
  • Lemon juice

5 comments for “Eggs Vindaloo”

  • Posted Saturday, February 11, 2023 at 4:06:05 PM

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