1 large onion, finely chopped
2 tsps minced ginger
1 tsp minced garlic
1 tablespoon mild curry powder
1 tsp salt
1 tin coconut milk
small bunch of fresh coriander, chopped
juice of 1 lemon
- Steam the eggs for 10 minutes, then allow to cool. Peel and cut in half lengthwise.
- In a large frying pan, fry the onion gently in plenty of oil. When it is cooked but not brown, add the ginger and garlic and fry for another minute. Add the curry powder and salt, fry for another 30 seconds or so, then add the coconut milk.
- Simmer for about 5 minutes, add the chopped coriander and lemon juice, stir to mix, then add the eggs, yolk side up. Spoon the sauce over the eggs and simmer very gently for another 5 minutes.