Ingredients

• 1 tablespoon oil
• 1 small onion, chopped
• 1 green chile, seeded and chopped
• 1 ripe tomato, sliced
• 1/2 green mango, sliced (optional)
• 1 pint (2 cups) each coconut milk and water
• 1/4 teaspoon each tumeric, paprika and ground coriander
• Salt
• 10 fresh curry leaves
• Handful chopped fresh coriander (cilantro)
• Juice of 1/2 lemon
• 4 eggs

Instructions

1. In a heavy frying pan heat the oil and saute the onion until golden. Add the chile, tomato and mango and fry a little longer. Pour in the coconut milk and water and bring to a boil. Add the tumeric, paprika, ground coriander, and salt and simmer 5 to 10 minutes.
2. Rub the curry leaves between your palms to release the flavor, and add them and the fresh coriander to the mixture. Add the lemon juice and simmer for a further 10 minutes.
3. If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If to be poached, break the eggs gently into the mixture and cook for 3 minutes.