Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Cherry Pepper | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 each Eggs( hard boiled and shelled)
- 200 gram Potatoes, peeled and cut into halves
- 4 tablespoon Coriander curry powder
- 110 gram Onion, thinly sliced
- 4 each Garlic cloves, thinly sliced
- 1 each Cherry pepper, cut into halves
- 6 each Curry leaves
- 1 each Raan’baa leaves
- 50 ml Coconut oil
- 100 ml Coconut cream
- 200 ml Coconut milk
- Water sufficient to cover the potatoes being cooked
- salt to season
Directions
Heat the oil. Add the onions, garlic, curry leaves, cherry pepper and Raan’baa leaf and fry until the onions are browned.
Add in the potatoes and fry slightly. Add in coconut milk, water, curry powder and seasoning. Boil over a moderate heat until the potatoes are well cooked.
Add in eggs and cook until the sauce has thickened. Add in the coconut cream, adjust the seasoning and remove from heat.
Category:Maldivian Recipes
Category:Maldivian Soups