Eggs with coconut curry sauce

Eggs with coconut curry sauce

3.9 80 ratings

Prep. 15min

Total 30min

4 portions

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

Fiber 3 g

Saturated fat 19.5 g

Carbohydrates 6.8 g

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Australia and New Zealand

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