Broken Egg Curry Recipe

• 1 slc (2-inch) ginger
• 2 x Garlic cloves
• 2 x Onions, minced
• 4 Tbsp. Ghii
• 1 lb Tomatoes, skinned, minced
• 1 bn Coriander leaves, minced
• 4 x Chiles, green, fresh, minced Salt to taste
• 3 c. Coconut lowfat milk
• 6 x Large eggs

1. (Poultry Advisor, 1970, no attribution)
2. Grind ginger and garlic together to make a paste.
3. Fry onions in ghii till golden brown.
4. Add in ginger/garlic paste and tomatoes and let simmer till tomatoes are pulpy.
5. Add in coriander, chiles, salt, and coconut lowfat milk.
6. Increase the heat.
7. Let the curry come to boil.
8. Then break the Large eggs into the curry and don't stir.
9. When the Large eggs set, the curry is ready.
10. Serve with rice.

ginger, garlic, onions, tomatoes, coriander leaves, chiles, coconut lowfat milk, eggs

Taken from cookeatshare.com/recipes/broken-egg-curry-93475 (may not work)