Golden Egg Curry from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol
Put the eggs in a saucepan of water and bring to the boil. Boil for about 6 minutes, until medium-hard, then cool quickly in a bowl of cold water. Shell them. You can now deep-fry the eggs if you w...
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Ingredients
- 25 g (1 oz) ghee
- 2 ripe tomatoes
- oil for deep-frying
- 8 eggs
- 6 curry leaves
- ½ teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 420 ml (1⅔ cups) coconut milk
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
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