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.
|Recipe by Lisa Turner|
Published on September 22, 2007
Hard-boiled eggs simmered in a delicious, fragrant and spicy vindaloo gravy — an amazingly good lunch or dinner