Coconut Egg Curry

Name: Coconut Egg Curry
Ingredients: 1 lb tomatoes (1 quart if using canned tomatoes); 1/2 pint (1 1/4 cups) water; 1 large onion; 1 clove garlic; oil for frying; 1 tablespoon ground almonds; 1 teaspoon chili powder; 1 teaspoon turmeric powder; 1 teaspoon ground coriander seeds; 1 teaspoon ground ginger; 1 green chili, sliced lengthwise; 2 oz. creamed coconut (1/2 can coconut milk); 1 bay leaf; 1 heaping tablespoon gram flour or cornstarch; salt to taste; 6-8 hard-boiled eggs

16 ingredients

12 steps

Ingredients

1 lb tomatoes (1 quart if using canned tomatoes)
1/2 pint (1 1/4 cups) water
1 large onion
1 clove garlic
oil for frying
1 tablespoon ground almonds
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon ground coriander seeds
1 teaspoon ground ginger
1 green chili, sliced lengthwise
2 oz. creamed coconut (1/2 can coconut milk)
1 bay leaf
1 heaping tablespoon gram flour or cornstarch
salt to taste
6-8 hard-boiled eggs

Directions

1

Cook tomatoes in the water for a few minutes or till soft (omit this step if using canned tomatoes.
2

Drain, pass through a sieve and set aside.
3

Slice onion and cruch garlic.
4

Heat a little oil and fry onion till brown.
5

Add almonds, chili powder, turmeric, coriander, ginger, chili and garlic.
6

Fry, stir till browned.
7

Put in sieved tomatoes, coconut milk and bay leaf and bring to the boil.
8

Stir in the gram flour and lower heat.
9

Season with salt and simmer gently for 30 minutes till thickened.
10

If too thick add a little more water.
11

Halve and add the eggs.
12

Cook for five minutes more and serve with nan or roti.