EGG CURRY

INGREDIENTS – serves 06

Eggs 06 numbers

Coconut milk thick 02 tea cups coconut milk thin ¼ tea cup

Fenugreek 1/8 teaspoon

Red onion sliced 06 numbers

Green chili – split 01 number (optional)

cinnamon powder pinch  

Rampe and curry leaves little

Turmeric powder ¼ teaspoon

Lime juice a few drops

Table salt to taste

METHOD

Bring water to a boil with the addition of a little crystal salt. Put the eggs in one by one carefully without breaking. Reduce flame but allow boiling exactly for ten (10) minutes. Now remove immediately and refresh in cold water this way the yolk stays yellow in colour without oxidization (not turning black). Clean the shells and keep the eggs covered. Put the thin coconut milk into a pan with the fenugreek, onion, rampe, curry leaves and turmeric. Keep on very low fire stirring all the time. When it starts to boil add the thick coconut milk and keep stirring to avoid curdling. When the gravy has become thick remove from the fire add lime juice, cinnamon powder and salt to taste. Serve with savoury pancakes (RECIPE WILL FOLLOW). In case the gravy curdles, whilst still lukewarm strain and liquidize and add the remains in the strainer.