My step-grandfather was a
In a heavy frying pan heat the oil and sauté the onion till golden. Add the chilli, tomato and mango and fry a little longer. Pour in the coconut milk and water and bring to the boil. Add the turmeric, paprika, ground coriander and salt to taste, and simmer for 5-10 minutes.
Rub the curry leaves between your palms to release the flavour, and add them and the fresh coriander to the mixture. Add the lemon juice and simmer for a further 10 minutes.
If you are using the eggs hard-boiled, add them to the sauce and heat through for about 5 minutes. If to be poached, break the eggs gently into the mixture and cook for about 3 minutes.
This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.