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Eggs with coconut curry sauce

Eggs with coconut curry sauce
3.9 80 ratings
Prep. 15 min
Total 30 min
4 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

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

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Australia and New Zealand

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