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Categories:
vegetable oil onion garlic ginger root ground almonds chili powder ground turmeric ground coriander water chilies tomatoes bay leaves sultanas boiling water eggs salt
Viewed: 46 - Published at: 6 years agoIngredients
- 4 Tbsp. vegetable oil
- 1 large onion, sliced finely
- 4 cloves garlic, crushed
- 2 inch piece fresh ginger root, peeled
- 2 Tbsp. ground almonds
- 1 tsp. chili powder, or to taste
- 1 tsp. ground turmeric
- 1 tsp. ground coriander
- a little water
- 2 large dried chilies
- 14 oz. can chopped tomatoes
- 2 bay leaves
- sultanas or raisins
- 1 oz. Coco Lopez dissolved in 6 oz. boiling water
- 6 large hard boiled eggs, halved lengthwise
- salt to taste
Method
- Heat oil in large pan.
- Fry onions till golden brown.
- Mix garlic, ginger, almonds, chili powder, turmeric and coriander with a little water and grind into a paste.
- Reduce heat and add the spice paste and whole dried chilies.
- Fry gently for a few minutes.
- Add the tomatoes, bay leaves, coconut mixture, sultanas and salt.
- Allow to simmer for about 15 minutes, adding more water if necessary.
- Check the seasonings and adjust if needed, then add egg halves, yolk side up.
- Cover the eggs with the sauce and simmer for about 5 minutes.
- Serve hot garnished with rice, banana slices, toasted coconut and chutney.
- This sauce is also very good with cooked cubed chicken.
