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Eggs with coconut curry sauce
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- 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
- per 1 portion
- 1624.6 kJ / 386.8 kcal
- 17.7 g
- 6.8 g
- 32.1 g
- Saturated fat
- 19.5 g
- 3 g
- 776.1 mg
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