Please connect to Internet to continue
Preparation Time : 15
Cook Time : 20
Total Time : 35
Coconut/Mustard Oil 1.5 tbsp
large onion, grated 1 nos
grated fresh ginger 1 tbsp
grated garlic 2 tbsp
Red Chilli (soaked in vinegar and pounded) 2 nos
Coconut Milk 1/2 cups
Sprig Coconut Palm Sugar 2 tbsp
sprig celery sea salt 1 tbsp
ground turmeric 2 tsp
ripe mangos mashed 2 nos
raw mango grated 1 nos
lemon, juiced 1 nos
hardboiled eggs, shelled 6 nos
Make a small incision on the hard boiled eggs, and marinate with salt and turmeric.
Shallow fry until golden brown and set aside.
Heat a wok over medium heat. Once hot, add oil, onions, ginger, garlic, and chilly mash. Add a pinch of Sprig Celery Sea Salt and sauté for 2-3 minutes, stirring frequently.
Add the mango mash and Sprig Coconut Palm Sugar. Stir and cook until the mango mash develops a brownish colour
Add grated raw mango and half a cup of warm water. Bring to a simmer over medium heat.
Once simmering, add the coconut milk. You want a simmer, not a boil, which should be around low to medium-low heat.
Add the eggs and cook for another for 5-10 minutes, stirring occasionally.
When done, add Sprig Mango Jalapeno Sauce, stir well and let it rest for 3 to 5 minutes before serving so that the curry gets infused with the flavour of the sauce
Please Login to comment