Egg Vindaloo

Method

1. Grind onions to a fine paste. Boil the eggs, and shells and keep them aside.
2. Heat oil, add onions and tomato paste, and fry until oil separates from the masala.
3. Add Ferns’ ginger and garlic pastes and fry for 1 minute.
4. Add Ferns’ Vindaloo Curry Paste, potatoes and salt.
5. Add water and bring to a boil, simmer until potatoes are cooked.
6. Add vinegar and crushed peppercorns and sugar.
7. Add the eggs simmer for 2 minutes.
8. Serve hot garnished with grated boiled egg white and chopped coriander.