Eggs Vindaloo

Just like paneer cheese, eggs are a perfect medium for Indian curry sauces like the shahi egg dish I made back in August. This time the eggs are fried in olive oil after being hard-boiled and then simmered in a fragrant and very spicy vindaloo gravy for a delicious lunch or dinner served on a bed of white basmati rice.

I always have a jar of Patak's vindaloo paste on hand, but if you don't have a vindaloo paste on hand you can easily make your own following the instructions in the recipe below. Vindaloo paste — store-bought or homemade — also makes for a wonderful spread on samosas by the way.

Eggs Vindaloo

Recipe by Lisa Turner Cuisine: Indian Published on September 22, 2007 Hard-boiled eggs simmered in a delicious, fragrant and spicy vindaloo gravy — an amazingly good lunch or dinner Preparation: 20 minutes Cooking time: 25 minutes Print this recipe Eggs vindaloo: 8 large eggs 1 teaspoon vinegar 3 tablespoons butter 1 large onion, grated 2 cloves garlic, crushed 1/2-inch piece fresh ginger, minced or grated (1/2 tablespoon) handful of small green chilies to taste, minced 3 tablespoons vindaloo paste (recipe below) 3 tablespoons coconut cream olive oil for shallow frying 1 tablespoon fresh mint leaves, chopped juice of 1 lemon (3 tablespoons) Instructions: Boil the eggs in water with the vinegar for 8 to 9 minutes. Remove to a bowl of cold water and peel when the eggs are cool. Prick the eggs evenly all over with a fork and dry well. Melt the butter in a frying pan over medium-low heat. Add the onion, garlic, ginger and chilies and cook for 10 minutes or until the onion is softened. Add the vindaloo paste and cook briefly, coating the vegetables with the paste. Pour in the coconut cream and a couple of tablespoons of water. Cook, stirring constantly, until the sauce becomes thick. Turn down the heat to low. Meanwhile, heat 1 inch of olive oil in another frying pan and shallow-fry the eggs, turning frequently, until they're golden on the surface. Remove with a slotted spoon to the vindaloo sauce. Add the mint and lemon juice and simmer in the sauce for 10 minutes. Serve hot as they are or on a bed of fresh cooked hot white basmati rice. Makes 4 to 8 servings Vindaloo paste: 6 dried whole red chilies 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1 teaspoon fenugreek seeds 1 teaspoon black peppercorns 1 teaspoon turmeric 1 teaspoon sugar 1/4 cup white vinegar Instructions: Soak the dried red chilies in warm water for 10 minutes or until soft. Meanwhile, toast the coriander seeds, cumin seeds, brown mustard seeds, fenugreek seeds and peppercorns in a dry unoiled frying pan over medium-low heat, tossing frequently, for 3 to 4 minutes or until the seeds are fragrant. Drain the chilies and grind with the toasted seeds, turmeric and sugar in a food processor. Stir in the white vinegar. This paste will keep in a sealed container in the refrigerator for up to a week. Makes 1/3 cup