Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: Food in the Wild
Save Recipe Print
50 min
10 min
40 min
2 servings



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.

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. 

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. 

Cook's Note

This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Deviled Eggs

Recipe courtesy of Ree Drummond

Cloud Eggs

Recipe courtesy of Food Network Kitchen

Egg Rolls

Recipe courtesy of Food Network

Brown Sugar Spiced Salmon

Recipe courtesy of Katie Lee

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Deviled Eggs

Recipe courtesy of Sandra Lee

Emerald Eggs

Recipe courtesy of Food Network Kitchen

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories