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Ingredientes
- 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
Direcciones
- (Poultry Advisor, 1970, no attribution)
- Grind ginger and garlic together to make a paste.
- Fry onions in ghii till golden brown. Add in ginger/garlic paste and tomatoes and let simmer till tomatoes are pulpy. Add in coriander, chiles, salt, and coconut lowfat milk.
- Increase the heat. Let the curry come to boil. Then break the Large eggs into the curry and don't stir. When the Large eggs set, the curry is ready.
- Serve with rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1116g | |
| Calories 1264 | |
| Calories from Fat 742 | 59% |
| Total Fat 86.45g | 108% |
| Saturated Fat 47.23g | 189% |
| Trans Fat 0.0g | |
| Cholesterol 1251mg | 417% |
| Sodium 496mg | 21% |
| Potassium 3142mg | 90% |
| Total Carbs 101.68g | 27% |
| Dietary Fiber 53.2g | 177% |
| Sugars 29.35g | 20% |
| Protein 57.39g | 92% |
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