Delicious poached egg curry that cooks in under 30 minutes.
Chop the onions, finely mince the ginger and garlic. For spicier curry slit or chop the green chilies otherwise leave them whole or avoid altogether.
Once the onions become soft add the turmeric powder and mix well. Pour 1 & 1/2 C of the thin coconut milk or water and bring it to a boil. Reduce the heat to low, add the vinegar (optional). Slowly break the eggs into the pan , one by one. Cover and turn the heat to medium and cook for 4 to 5 minutes.
Open the lid and check on the eggs. If the eggs look runny flip them gently place the lid back on and cook for a few more minutes, or scoop a little of the curry and pour over the eggs to let firm up.
Add the (thick) coconut milk, reduce heat and stir or swirl the pan to mix . Taste and adjust salt. Turn off the heat and let rest a few minutes before serving .