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  • 8 Eggs
  • 1 large Onion (coursely grated)
  • 1 tsp. Fresh Garlic (Lehsan) (mashed)
  • 3 tbsp. Ghee (Clarified Butter) or Butter
  • 2 tbsp. Vindaloo or Hot Curry Paste
  • 3 tbsp. Coconut Paste
  • Vegetable Oil (for deep frying)
  • 1 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) or Mint Leaves (Podina) (chopped)
  • Lemon Juice
  • 1 tsp. Vinegar (Sirka)

  1. Boil eggs in water containing vinegar for 8-9 minutes. Remove to a large dish of cold water. Peel eggs. Prick evenly all over with a fork and dry well.
  2. Cook the onion, garlic, ginger and chilli in clarified butter or butter until golden and softened. Add the vindaloo or hot curry paste and cook briefly.
  3. Then add the coconut cream and 1/3 cup water. Cook, stirring until sauce becomes thick.
  4. Heat frying oil and deep-fry the eggs until golden on the surface. Transfer to another pan. Add coriander and lemon juice to taste and simmer in the sauce for 8-9 minutes.
Serving Suggestions: Serve hot with Plain Rice
Yield: 4 Servings
Degree of Difficulty: Easy
Recipe Category: Egg
Recipe Ethnic Group: Pakistani
Another Delicious Egg Dish You Should Try - Egg Tikka