Instructions: Boil the eggs in water containing 1 teaspoon vinegar for 89 minutes.

Remove to a large dish of cold water and peel when cool.

Prick evenly all over with a fork and dry well.

Cook the onion garlic ginger and chilli in the ghee or butter until golden and softened.

Add the vindaloo or curry paste and cook briefly.

Then add the coconut cream and 1/3 cup water.

Cook stirring until sauce lecomes thick.

Heat frying oil and deep fry the eggs until golden on the surface.

Transfer to the other pan.

Add coriander and lemon juice to taste and simmer in the sauce for 89 minutes.

Serve with rice.

Hint. To prepare your own vindaloo paste at home simply soak six dried red chillies in warm water until soft. Dry fry 1 tablespoon coriander seeds and 1 teaspoon each of cummin seeds black mustard seeds fenugreek seeds and black peppercorns until fragrant. Grind drained chillies toasted spices 1 teaspoon each of turmeric powder and sugar until fine stir in 1/4 cup white vinegar. This paste will keep for about one week in the refrigerator.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.