Muttachar (Spiced Eggs)

Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Show: Two Fat Ladies Episode: Food in the Wild
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
YIELD: 2 servings
LEVEL: Easy

ingredients

  • 1 tablespoon oil
  • 1 small onion, chopped
  • 1 green chile, seeded and chopped
  • 1 ripe tomato, sliced
  • 1/2 green mango, sliced (optional)
  • 1 pint (2 cups) each coconut milk and water
  • 1/4 teaspoon each tumeric, paprika and ground coriander
  • Salt
  • 10 fresh curry leaves
  • Handful chopped fresh coriander ( cilantro)
  • Juice of 1/2 lemon
  • 4 eggs
recipe tools

Directions

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.
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