---------- Recipe via Meal-Master (tm) v8.00

      Title: Eggs Vindaloo
 Categories: Main dish, Poultry
      Yield: 4 servings

      8    Eggs
      1 lg Onion coarsely grated
      1 ts Mashed garlic
    1/2 ts Grated ginger
      1    Green chilli
           Seeded & chopped
      3 T  Ghee or butter
      2 T  Vindaloo or hot curry paste
      3 T  Coconut paste
           Vegetable Oil for deep
           Frying
      1 T  Chopped coriander
           Or mint leaves
           Lemon juice

  Preperation time: 25 minutes
  Cooking time: 20 minutes
  Serves: 4-6

  Boil the eggs in water containing 1 ts vinegar for 8-9 minutes. Remove to
  a large dish of cold water, and peel when cool. Prick evenly all over with
  a fork and dry well.
  Cook the Onion, garlic, ginger and chilli in the ghee or butter until
  golden and softened. Add the vindaloo or hot curry paste and cook briefly.
  Then add the coconut cream and 1/3 cup water.
  Cook, stirring until sauce becomes thick.
  Heat frying oil and deep-fry the eggs until golden on the surface.
  Transfer to the other pan. Add coriander and lemon juice to taste and
  simmer in the sauce for 8-9 minutes. Serve with rice.

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