Eggs with curry cream

Fairlady
6 servings
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Eggs

By Food24 November 03 2009
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Ingredients (17)

4.00 onion — quartered
60.00 ml fresh coriander
15.00 ml butter
5.00 ml sunflower oil
basmati rice — cooked
12.00 eggs — hard-boiled
CURRY CREAM
10.00 ml sunflower oil
10.00 ml curry powder — medium
6.00 garlic — cloves, crushed
5.00 ml chilli paste
3.00 bay leaves — and coriander
7.00 ml salt
5.00 ml mustard — powder
800.00 ml milk — full cream
45.00 ml butter
50.00 ml cornflour
90.00 ml cream — fresh
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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.



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