Eggs in Spiced Coconut Milk Sauce

Name: Eggs in Spiced Coconut Milk Sauce
Yield: Serves 4
Ingredients: 8 large eggs; 1 medium onion; 1 large clove garlic; 2 ripe tomatoes, the plum variety if available; 1 fresh red chilli; 1 small bunch spring onions; 4 rounded tablespoons coconut milk powder; 600 ml/1 pint milk; 25 g/1 oz butter; 1 teaspoon ground turmeric; salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

8 large eggs
1 medium onion
1 large clove garlic

Lunch
Supper
Gluten-free
Spring
Vegetarian

Method

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 und