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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Friday, January 15, 2016

EGG MOILEE













EGG MOILEE
A delightful and delicately flavoured Egg Stew bursting with the flavor of Coconut Milk and a hint of Green chillies and freshly crushed Black Pepper

Serves 6   Preparation and Cooking Time 45 minutes
Ingredients

6 hard boiled eggs shelled and halved  
2 big onions sliced finely
2 small tomatoes chopped into quarters
3 or 4 green chilies sliced lengthwise (reduce the quantity if desired)                             
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1cup thick coconut milk                                                     
½ teaspoon turmeric powder
1 teaspoon freshly ground pepper / pepper powder 
3 tablespoons oil                                                               
Salt to taste

Heat oil in a suitable pan and lightly fry the boiled eggs for about 3 minutes till they turn light brown. Remove the eggs and keep aside.

In the same pan, (add a little more oil if required) and fry the onions, green chillies, ginger and garlic till the onions turn glassy. Now add all the other ingredients including the eggs. Mix well so that all the Eggs get covered. Cook on medium heat till the gravy thickens. The tomatoes should not be cooked too much. They are added just to give a little colour to the dish. Garnish with a few Curry Leaves if desired


Serve with rice, bread, dosas or hoppers.