Broken Egg Curry
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INGREDIENTS
INSTRUCTIONS
(Poultry Advisor, ~1970, no attribution) Grind ginger and garlic together to make a paste. Fry onions in ghii until golden. Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy. Add coriander, chiles, salt, and coconut milk. Increase the heat. Let the curry come to boil. Then break the eggs into the curry and do not stir. When the eggs set, the curry is ready. Serve with rice. Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3155g) | ||
| Recipe Makes: 1 | ||
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| Calories: 4180 | ||
| Calories from Fat: 3076 (74%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 341.7g | 456 % | |
| Saturated Fat 204.3g | 1021 % | |
| Monounsaturated Fat 75.6g | ||
| Polyunsanturated Fat 24.5g | ||
| Cholesterol 6467.1mg | 1990 % | |
| Sodium 2409.4mg | 83 % | |
| Potassium 5827.6mg | 153 % | |
| Total Carbohydrate 96.8g | 28 % | |
| Dietary Fiber 13.4g | 54 % | |
| Sugars, other 83.4g | ||
| Protein 214.6g | 307 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 4180
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