Curried eggs for supper

Recipe from: 12/5/1991 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • CURRY SAUCE
  • 3
    onions, thinly sliced
  • 2
    cloves garlic, crushed
  • 30
    ml
    butter or oil
  • 30
    ml
    mild curry powder
  • 10
    ml
    ground cumin (jeera)
  • 10
    ml
    ground coriander
  • 10
    ml
    tumeric
  • 60
    ml
    chutney
  • 300
    ml
    water
  • 10
    ml
    cornflour
  • salt and freshly ground black pepper
  • 8
    eggs, hard-boiled and halved
 

Method

 
Sauté the onion and garlic in the butter until soft. Add the seasonings and stir-fry for 2 minutes. Add 30-60 ml chutney to taste and the water and bring to the boil. Stir occasionally. Blend the cornflour with a little water and add to the mixture. Reduce the heat. Stir continuously until the mixture comes to the boil and thickens. Season to taste with salt and freshly ground black pepper. Arrange the egg halves in a dish and pour over the sauce. Serve with yellow rice and a few spoonfuls of thick plain yoghurt, as well as sambals such as banana slices, coconut and chopped tomato and onion. Serves 6.
 

Read more on: eggs
 

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