Ingredients:
2 Tsp. Chilli powder
1-1/2 Tea cups full Coconut Milk extract of ½ a coconut
1 Tsp. Cumin seed
A few each of Curry Leaves, sprigs Fennel
7-8 Eggs
1/4 Tsp. Fenugreek
2 Cloves Garlic chopped
2 Tblsp. Ghee or Dripping
3 Green Chillies sliced
A pinch of Ground Saffron/Turmeric
Juice of 1/2 Lemon
1/4 Stem Lemongrass
1 Dstsp. Maldive Fish chips available from Asian shops
1 x 2 Piece each 5 cm Rampe and Cinnamon
Salt to taste
1 Dstsp. Sliced Onions
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Preparation:
Boil the eggs hard, shell and rub over with salt and saffron, and fry to a nice golden brown in hot ghee or oil. The eggs must be pricked over with a kebab stick or skewer before frying to prevent them from bursting.
Then make the gravy. Heat a dessertspoonful of ghee and fry half the onions, a small piece each of the Rampe and lemongrass and a few curry leaves, then add the coconut milk and the rest of the ingredients, except the lemon juice, and boil till the gravy is thick, stirring now and again. Put in the eggs, add the lemon juice and let it simmer for a few minutes longer. Add salt to taste. Remove & serve with (usually) rice.
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