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Classic Curried Eggs

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Ingredients
  Raisins 2 Ounce
  Butter 2 Ounce
  Onions 2 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Tart apple 1 Small, cored and diced
  Flour 2 Tablespoon
  Curry powder 2 Teaspoon
  Milk 8 Fluid Ounce
  Double cream 2 Fluid Ounce
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Hard boiled eggs 4 , halved
  Slivered almonds 3 Tablespoon, toasted
Directions

Place the raisins in a small bowl and cover with boiling water.
Soak them for 10 minutes, then drain.
Set aside.
Meanwhile, in a medium sized saucepan, melt the butter over moderate heat.
When the foam subsides, add the onions, garlic and apple to the pan.
Cook, stirring occasionally, for 7 minutes, or until the onions and apple are soft but not brown.
With a wooden spoon, stir the flour and curry powder into the pan.
Cook, stirring, for 3 minutes.
Remove the pan from the heat and stir in the milk.
Return the pan to the heat.
Cook, stirring, for 3 to 4 minutes or until the sauce has thickened.
Stir in the cream, salt and pepper.
Carefully fold the egg halves into the sauce.
Simmer the sauce for 4 to 5 minutes, or until the eggs are thoroughly heated.
Remove the pan from the heat.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian

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