Kari dizef ek patol
Hard-boiled eggs and young snake gourd in a gentle coconut, ginger and curry-leaf sauce, four main-course portions.
Ingredients
- 8 medium chicken eggs
- 400 g prepared young food-grade snake-gourd flesh, without seeds or white pith
- 400 ml unsweetened coconut milk
- 100 ml drinking water for sauce, plus water for boiling eggs
- 100 g sliced onion
- 10 ml neutral oil
- 2 chopped garlic cloves
- 8 g grated fresh ginger
- 2 teaspoons curry powder, ingredients checked
- ¼ teaspoon turmeric
- 6 washed food-grade curry leaves
- Moderate salt, black pepper and optional fresh chilli
Preparation
Cover eggs with drinking water and bring to a gentle simmer. Cook about 10 minutes from simmering until whites and yolks are firm. Cool promptly in cold drinking water, peel and halve.
Wash the young food-grade gourd, scrape or peel thin skin and remove ends, seeds and white pith. Weigh 400 g and cut into 2 cm pieces.
Heat 10 ml oil. Soften onion 5 minutes, add garlic, ginger and curry leaves one minute without burning, then stir in curry powder and turmeric briefly.
Add 400 ml coconut milk and 100 ml water. Simmer gently 3 minutes, add gourd and cook gently about 15 minutes until tender.
Set egg halves in sauce and heat gently about 5 minutes without crushing or vigorous boiling. Taste with a clean spoon before little salt, pepper or optional chilli.
Check dish is hot throughout and gourd cooked. Divide four portions of four egg halves with vegetables and sauce. Serve promptly; rice is separate.