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Broken Egg Curry
1 sl (2-inch) ginger
2 Garlic cloves
2 Onions; chopped
4 tb Ghii
1 lb Tomatoes; skinned, chopped
1 bn Coriander leaves; chopped
4 Chiles; green, fresh, chopped
Salt to taste
3 c Coconut milk
Grind ginger and garlic together to make a paste.
Fry onions in ghii until golden. Add ginger/garlic paste and tomatoes and
let simmer until tomatoes are pulpy. Add coriander, chiles, salt, and
Increase the heat. Let the curry come to boil. Then break the eggs into the
curry and do not stir. When the eggs set, the curry is ready.
Serve with rice.
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