At its core, the Egg Vindaloo celebrates simplicity and complexity in equal measure. Tender, boiled eggs are en-robed in a velvety sauce infused with Ferns Products' finest spices, ensuring each bite is a symphony of taste and texture.
Method :
- Grind onions to a fine paste.
- Boil the eggs, and shells and keep them aside.
- Heat oil, add onions and tomato paste, and fry until oil separates from the masala.
- Add Ferns’ Ginger and Garlic paste and fry for 1 minute.
- Add Ferns' Vindaloo Curry Paste, potatoes and salt.
- Add water and bring to a boil, simmer until potatoes are cooked.
- Add vinegar and crushed peppercorns and sugar.
- Add the eggs simmer for 2 minutes.
- Serve hot garnished with grated boiled egg white and chopped coriander.