Eggs with coconut curry sauce
TM6 TM5

Eggs with coconut curry sauce

4.1 (32 ratings)

Ingredients

  • 400 g water
  • 8 whole eggs, room temperature (see Tips)
  • 150 g brown onion, cut into quarters
  • 2 garlic cloves
  • 5 cm piece fresh ginger, peeled
  • 2 fresh long red chillies, trimmed and cut into halves
  • 20 g ghee (see Tips)
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • ½ - 1 tsp salt, to taste
  • ½ tsp ground black pepper
  • 400 g coconut milk
  • fried shallots, to serve
  • fresh coriander leaves, for garnishing

Nutrition
per 1 portion
Calories
1624.6 kJ / 386.8 kcal
Protein
17.7 g
Carbohydrates
6.8 g
Fat
32.1 g
Saturated Fat
19.5 g
Fibre
3 g
Sodium
776.1 mg

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