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Ingredients
- 2 large onions, finely chopped
- 100g/4oz desiccated coconut
- 5 fresh red chillies
- 4 tablespoons tamarind pulp
- 2 teaspoons coriander seeds
- pinch of asafoetida powder
- pinch of cumin seeds
- pinch of salt
- 2 eggs
- 2 tablespoons olive oil
Instructions
- To make the spice paste, put one-third of 1 onion in a large frying pan
or wok over a medium heat with the coconut, chillies, tamarind,
coriander seeds, asafoetida and cumin seeds. Toast for 5 minutes,
stirring constantly. Remove from the heat and set aside to cool. - Transfer the toasted spice mixture to a grinder, and grind for
2–3 minutes. Then, in a large heavy saucepan, combine the ground
spices with the remaining two-thirds of 1 onion and 400ml/14fl oz
water. Bring the mixture to the boil, reduce the heat and simmer for
5 minutes, stirring occasionally. - Add the salt, then carefully break the eggs into the saucepan. Cover and
cook for 5 minutes. - In a frying pan, heat the oil, then add the remaining onion and cook
over a high heat, stirring, until brown. Remove from the heat and pour
the contents of the frying pan over the eggs. Serve hot.
