Muttachar

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#102929

serves/makes:

ready in:
30-60 minutes

ingredients

1 tablespoon canola oil
1 small onion, minced
1 jalapeno pepper, minced
1 tomato, diced
1/2 mango, sliced (frozen is good, too)
1 can (14 ounce size) lite coconut milk
12 ounces water
1 tablespoon curry powder
salt
1 tablespoon fresh lemon juice
1/3 cup fresh cilantro, minced
4 hard boiled eggs*

directions

* For a do-ahead recipe, hard boil the eggs ahead of time. Or, the raw eggs can be poached directly in the sauce at the last minute.

In a heavy frying pan, heat oil and saute the onion until golden. Add the chili, tomato and mango and fry a little longer. Add the curry powder and cook until fragrant, about 2 minutes.

Pour in the coconut milk, salt and water and bring to a boil. Reduce heat and simmer, about 15 minutes, to thicken. Add the fresh cilantro to the mixture and lemon juice just before assembling dish.

If you are using the eggs hard-boiled, for a make ahead presentation, cut the eggs in half and lay them cut sides up in a casserole. Top with the sauce, refrigerate overnight, and heat in the oven until bubbling.

Serve with rice (or Kedgeree).

NOTE: The recipe as written calls for simmering the whole hard-boiled eggs in the sauce. If eggs are to be poached, break the eggs gently directly into the simmering sauce mixture and cook for 3 minutes.