Prep 10 mins
Cook 15 mins
From Poultry Advisor (a magazine) published in Bangalore, 1970. Posted for ZWT.
- 2 inch ginger
- 2 garlic cloves
- 2 onions, chopped
- 29.58 ml ghee
- 453.59 g tomatoes, skinned and chopped
- 1 bunch coriander leaves, chopped
- 4 fresh green chilies, chopped
- salt, to taste
- 709.77 ml coconut milk
- 6 eggs
- Grind ginger and garlic together to make a paste.
- Fry onions in ghee until golden.
- Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy.
- Add coriander, chiles, salt, and coconut milk.
- Increase the heat.
- Let the curry come to boil.
- Then break the eggs into the curry and do not stir.
- When the eggs set the curry is ready. Serve with rice.
Tantalizing! This was like eggs poached in salsa, but with coconut milk thrown in. The coconut taste was distinct but not overbearing, and we were pleased. I used sweet Korean chiles as I was unsure how spicy this would come out; they were extremely mild, so we would opt for jalapenos next time (we are cautiously working our way up the heat scale). My photos show 1) the skillet just after the eggs were dropped in, 2) the skillet just prior to serving, and 3) served with Green Jasmine Rice on the plate. As the eggs sank into the sauce, it became difficult to tell how done the eggs were; make sure that any visible white is fully set before serving. We ate all of the eggs, but saved the remainder of the delicious sauce for a future meal. If you want the sauce to congeal more, you might mix 1 tablespoon of cornstarch in the cilantro/chillie/coconut milk mixture before adding to the skillet. Thank you for sharing this recipe! Made for The Wild Bunch of ZWT8 for its visit in India.