This simple lunch or supper dish has a sauce which is an irresistible fusion of flavours. It is best served with basmati rice or oriental noodles and a green salad. If you like, you can use fresh coriander leaves instead of the spring onions.
Put the eggs into a saucepan of cold water, bring to the boil and simmer for 4 minutes. Drain and immerse in cold water. When cool, peel the eggs and cut them in half lengthways.
Peel and finely chop the onion and garlic. Put the tomatoes into a bowl, pour boiling water over them and leave for about 2 minutes, then drain, peel and chop up fairly small. Cut the chilli open lengthways under running water and discard the seeds and stem. Chop the flesh up finely. Trim the spring onions and slice across finely, using as much of the green part as possible. Put the coconut milk powder and
Melt the butter in a large frying pan over a low heat, add the onion and garlic and cook gently, stirring all the time, until soft and golden. Then add the tomatoes and turmeric and cook until the tomatoes are soft and mushy. Stir in the coconut milk and boil for half a minute. Pour the mixture into a food processor and whizz until smooth. Return the smooth sauce to the frying pan and add the chopped chilli and the halved, cooked eggs. Bubble gently for 2-3 minutes and then turn into a warmed serving dish. If necessary, you can cover it with foil and keep warm in a low oven for up to 1 hour. Just before serving, sprinkle with the chopped spring onions.
© 1997 Josceline Dimbleby. All rights reserved.