Spiced Coconut Egg Curry

Name: Spiced Coconut Egg Curry
Ingredients: 4 ounces butter; 2 medium onions, thinly sliced; 2 -3 teaspoons good-quality mild curry powder; 8 fresh curry leaves; 7 ounces hollandaise sauce; 7 ounces coconut cream; 7 ounces heavy cream or 7 ounces thickened cream; 12 cup vegetable stock or 12 cup water; 2 tablespoons lemon juice, plus; 2 teaspoons lemon juice; 8 hardboiled egg; 4 spring onions, sliced diagonally (green); paprika, to garnish; toasted shaved coconut, to garnish (optional)

14 ingredients

7 steps

Ingredients

4 ounces butter
2 medium onions, thinly sliced
2 -3 teaspoons good-quality mild curry powder
8 fresh curry leaves
7 ounces hollandaise sauce
7 ounces coconut cream
7 ounces heavy cream or 7 ounces thickened cream
12 cup vegetable stock or 12 cup water
2 tablespoons lemon juice, plus
2 teaspoons lemon juice
8 hardboiled egg
4 spring onions, sliced diagonally (green)
paprika, to garnish
toasted shaved coconut, to garnish (optional)

Directions

1

Melt butter in a pan over low to medium heat, add thinly sliced onions and reduce heat to low.
2

Saute onions, stirring, for 6- 8 minutes until softened- do not allow them to brown.
3

Add the curry powder and leaves and cook a further minute.
4

Stir in the hollandaise sauce, coconut cream, heavy cream, stock and lemon juice, and heat gently.
5

Peel eggs, halve them vertically, and pop into the sauce with half the green onions.
6

Finish heating through gently, being careful not to break up the eggs.
7

Serve on rice, garnished with remaining green onion, a sprinkling of paprika and some toasted coconut shavings if desired.