Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
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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
  • Juice of 1/2 lemon
  • Handful chopped fresh coriander (cilantro)
  • 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. 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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