Eggs in Coconut Vindaloo Sauce
Eggs in Coconut Vindaloo Sauce — hard-boiled eggs simmered in a delicious, spicy and fragrant vindaloo gravy. An amazingly good lunch or dinner with family and friends.
- 8 large free range eggs
- 1 tbsp white vinegar
- 3 tbsp ghee
- 1 large onion, grated
- 2 cloves garlic, finely minced
- 1-2 green chillies, finely minced
- 2 tbsp Latasha’s Kitchen Vindaloo Masala Paste
- 3 tsp sweet paprika
- 3 tbps white vinegar
- 5-6 tbsp Ayam brand coconut cream
- 3 tbsp water
- 1 tbsp coconut sugar or use brown sugar
- Olive oil for shallow frying
- A handful of fresh English mint leaves, torn
- Juice of half a lemon
- 2 sprigs of curry leaves or around 12 leaves
- Green Indian chillies, chopped
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- Boil eggs in water with 1 tablespoon vinegar for 10 minutes. Remove to a bowl of cold water and peel when the eggs are cool enough to handle.
- Prick eggs all over with a fork and dry well.
- Melt ghee in a frying pan over low heat. Add onion, garlic and chillies and cook for 12 minutes or until onion is caramelised. Add Latasha’s Kitchen Vindaloo Masala Paste and 3 tablespoons vinegar then cook on low to medium for 10 minutes. Stir in sweet paprika and add coconut cream, 3 tablespoons water and coconut sugar. Bring to a simmer, stirring constantly until the sauce becomes thick, which takes at least 10 minutes. Turn down the heat to low.
- Meanwhile, heat olive oil in another frying pan and shallow-fry the eggs, turning frequently until they’re golden on the outside. Place fried eggs in the vindaloo sauce.
- Fry the curry leaves in the remaining oil and keep aside. Add the mint leaves and lemon juice to the vindaloo and simmer for another 10 minutes.
- Garnish with curry leaves and green chillies.
- Serve hot with a fruity, nutty, raisin and cashew pilaf rice.