In a heavy frying pan
heat the oil and saute the onion until golden. Add the chile
, tomato and mango and fry a little longer. Pour in the coconut milk
and water and bring to a boil. Add the tumeric, paprika
, ground coriander, and salt and simmer
5 to 10 minutes.
Rub the curry leaves
between your palms to release the flavor, and add them and the fresh coriander
to the mixture. Add the lemon juice
and simmer for a further 10 minutes.
If you are using the eggs hard-boiled, add them to the sauce
and heat through for 5 minutes. If to be poached, break the eggs gently into the mixture and cook for 3 minutes.
This dish can be served with rice
or with snippets of toast or good bread to mop
up the delicious juice.