Recipe
Fruity Egg Curry
Fruity Egg Curry
Ingredients
# 6 hard-boiled eggs, shelled
# 1 small apple, peeled and chopped
# 1 small onion, peeled and chopped
# 2 oz. (50g) sultanas
# 2 0z. (50g) butter
# 2 teaspoons of cornflour
# 2 teaspoons of curry powder
# half a level teaspoon of curry paste
# lemon juice
# salt
# 4 oz. (100g) Patna rice, cooked for 12 minutes in boiling salted water
# 6 hard-boiled eggs, shelled
# 1 small apple, peeled and chopped
# 1 small onion, peeled and chopped
# 2 oz. (50g) sultanas
# 2 0z. (50g) butter
# 2 teaspoons of cornflour
# 2 teaspoons of curry powder
# half a level teaspoon of curry paste
# lemon juice
# salt
# 4 oz. (100g) Patna rice, cooked for 12 minutes in boiling salted water
Method
# Cut the hard boiled eggs in half
# Fry the onion and apple in butter for a few minutes, then add curry powder, curry paste, cornflour and mix well
# Continue cooking for a further 3-4 minutes
# Add the stock and sultanas then stir until boiling
# Add the seasoning and lemon juice
# Cover and simmer for about 20 minutes
# Put the eggs into the sauce to heat through, then place on top f rice and pour the sauce over
# Cut the hard boiled eggs in half
# Fry the onion and apple in butter for a few minutes, then add curry powder, curry paste, cornflour and mix well
# Continue cooking for a further 3-4 minutes
# Add the stock and sultanas then stir until boiling
# Add the seasoning and lemon juice
# Cover and simmer for about 20 minutes
# Put the eggs into the sauce to heat through, then place on top f rice and pour the sauce over
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