Eggs Vindaloo (3-4)

Another recipe for eggs from Madhur Jaffrey’s ” Indian Cookery”. This goes well with Cauliflower and Potatoes and some rice or bread.

Eggs Vindaloo (3-4)
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Eggs Vindaloo (3-4)
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Ingredients
Servings:
Instructions
  1. Combine the garlic, ginger, cayenne, paprika, cumin, salt brown sugar and 2 tbsps of the vinegar in a small bowl and mix well.
  2. Heat the oil in a medium sized frying pan over a medium heat. When hot put in the cinnamon stick and let it sizzle for a few seconds.
  3. Add the onions and stir and fry for five minutes or until softened. Add the paste from the bowl and the garam masala. Stir and fry for 2 mins then add the 150 ml vinegar and the 175 ml water. Stir to mix and bring to a simmer.
  4. Put the egg halves into the pan in a single layer, cut side up and spoon the sauce over them. Cook on a medium heat for about 5 minutes or until the sauce has thickened, spooning the sauce over the eggs frequently. Serve immediately.
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