Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Total:
50 min
Prep:
10 min
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

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. 

Cook's Note

This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice.

Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

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