Curried eggs for supper

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6 servings
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Eggs

By Food24 November 03 2009
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Ingredients (12)

CURRY SAUCE
3.00 onions — thinly sliced
2.00 garlic — cloves, crushed
30.00 ml butter — or oil
30.00 ml curry powder — mild
10.00 ml cumin — ground
10.00 ml coriander — ground
10.00 ml turmeric — ground
60.00 ml chutney
300.00 ml water
10.00 ml cornflour
sea salt and freshly ground black pepper
8.00 eggs — hard-boiled, halved
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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.



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