Eggs Vindaloo with Pineapple Sambal by Allyson Gofton
6
servings12
minutes15
minutes27
minutesVindaloo curry hails from Goa and indeed takes its name from the Portuguese language, no doubt from the many sailors who traded spices from this picturesque western Indian coastal area. While the original vindaloo curries were originally made with garlic and wine now incorporate all the time-honoured spices we expect in a spicy Indian curry and this fabulous recipe is no exception.
Ingredients
500 grams pumpkin, peeled and deseeded
1 small to medium-sized aubergine, diced
0.5 cup of prepared vindaloo spice paste (or see the separate recipe on my website)
2 cups chicken or vegetable stock
6 eggs (at room temperature)
0.5 cup deseeded fresh tomatoes
0.25 cup fresh coriander, chopped
Pineapple Sambal
0.5 pineapple, diced
0.5 small red onion, peeled and finely diced
1 red chilli, deseeded and chopped
1 or (2) limes, zest and juice
1.5 each each freshly chopped mint and coriander
Directions
- Cut the pumpkin into 2cm pieces and cook gently in a frying pan in a little oil until golden. Add the aubergine and cook with the pumpkin until softened.
- Stir in the vindaloo paste, stock and tomatoes and simmer for 12-15 minutes until thick and the vegetables tender.
- Break the eggs into the frying pan, cover and cook for about 3 minutes until the eggs are just cooked. Serve sprinkled with the sambal, coriander or parsley and have plenty of warm breads to mop up the sauce.
- Pineapple Sambal
- Combine pineapple with red onion, chilli, lime zest and juice, mint and coriander.