Ingredients
4 tbsps vegetable oil 1 large onion, sliced finely
4 cloves garlic, crushed 2" ginger, crushed
2 tbsps ground almonds 1 tsp chilli powder
1 tsp ground turmeric 1 tsp ground coriander
a little water 2 large dry red chillies, deseeded
14 oz can chopped tomatoes 6 curry leaves
1 oz creamed coconut, dissolved into 6 fl oz boiling water
6 large hard boiled eggs, halved lengthwise salt to taste
coriander leaves to garnish

Method

  1. Heat the oil in a large pan and fry the sliced onion until golden brown.
  2. Mix the garlic, ginger, ground almonds, chilli powder, turmeric and coriander with a little water to a paste.
  3. Reduce the heat and add the spice paste and whole dry chillies.
  4. Fry gently until the oil separates from the spices. Add the tomatoes, curry leaves, coconut milk and salt to taste and allow to simmer for about 15 minutes.
  5. Check the seasoning and add the eggs, keeping the yolks upwards.
  6. Cover the eggs with the gravy and simmer for about 5 minutes.Serve hot garnished with coriander leaves and almond flakes.
  7. This can be served with a biryani and onion and tomato salad, or with plain rice and any vegetable curry.This dish does not freeze well.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 382 Carotene ( μg ) 684.55
Protein (g) 13.18 Vitamin C (mg) 2.06
Carbohydrate (g) 8.59 Mg (mg) 42.88
Fat (g) 32.72 Na (mg) 14.30
Fibre (g) 1.16 K (mg) 177.11
Minerals (g) 1.69 Mn (mg) 0.61
Calcium (mg) 123.82 Zn (mg) 0.87
Phosphorus (mg) 251.88 Cr (mg) 0.0314
Iron (mg) 2.9788

Modification

Use egg yolks of only 2 eggs and the whites of the rest. Reduce the amount of oil used for preparation.
Ingredients
3 tbsps vegetable oil 1 large onion, sliced finely
4 cloves garlic, crushed 2" ginger, crushed
2 tbsps ground almonds 1 tsp chilli powder
1 tsp ground turmeric 1 tsp ground coriander
a little water 2 large dry red chillies, deseeded
14 oz can chopped tomatoes 6 curry leaves
1 oz creamed coconut, dissolved into 6 fl oz boiling water
6 large hard boiled eggs, halved lengthwise salt to taste
coriander leaves to garnish
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 314
Protein (g) 13.18
Carbohydrate (g) 8.6
Fat (g) 25.22
Fibre (g) 1.16
Minerals (g) 1.69