Title: Broken egg curry
 Categories: None
      Yield: 1 Servings
 
      1 sl (2-inch) ginger
      2    Garlic cloves
      2    Onions; chopped
      4 tb Ghii
      1 lb Tomatoes; skinned, chopped
      1 bn Coriander leaves; chopped
      4    Chiles; green, fresh,
           -chopped
           Salt to taste
      3 c  Coconut milk
      6    Eggs
 
  (Poultry Advisor, ~1970, no attribution)
  
  Grind ginger and garlic together to make a paste.
  
  Fry onions in ghii until golden. Add ginger/garlic paste and tomatoes
  and let simmer until tomatoes are pulpy. Add coriander, chiles, salt,
  and coconut milk.
  
  Increase the heat. Let the curry come to boil. Then break the eggs
  into the curry and do not stir. When the eggs set, the curry is ready.
  
  Serve with rice.