Eggs with curry cream


Ingredients 18
Servings 6
Time

Ingredients

  • 4
    onions, peeled, quartered and separated into shells
  • 60
    ml
    fresh coriander sprigs
  • 15
    ml
    butter
  • 5
    ml
    sunflower oil
  • cooked basmati rice
  • 12
    hard-boiled eggs
  • CURRY CREAM
  • 10
    ml
    sunflower oil
  • 10
    ml
    medium curry powder (or more to taste)
  • 6
    cloves garlic, crushed
  • 5
    ml
    chilli paste (or more to taste)
  • 3
    bay leaves and a few sprigs coriander
  • 7
    ml
    salt
  • 5
    ml
    mustard powder
  • 800
    ml
    full cream milk
  • 45
    ml
    butter
  • 50
    ml
    cornflour
  • 90
    ml
    fresh cream
 

Method

 
1. CURRY CREAM: Heat oil in a frying pan over moderate heat. Add curry, garlic and chilli paste and stir to mix. 2. Place bay leaves, coriander, salt, mustard powder and milk in a saucepan. Heat until warm. 3. Melt butter in another saucepan. Immediately add cornflour and stir until smooth. Add curry mixture. Strain warm milk and add, whisking constantly. Cook until sauce thickens. Remove from stove, add cream and keep hot. 4. Sauté onions and coriander in butter and oil in a frying pan. Fluff rice with a fork and use to line an ovenproof dish. Cover with a layer of piping hot onions and coriander sprigs. Place eggs on top. 5. Spoon curry sauce over and add extra coriander sprigs. Serve with crisply fried poppadoms and green salad with avocado pear.
 

Read more on: eggs  |  shallow-fry
 

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