|Onion||1 Small, chopped|
|Cooking apple||1 Small, peeled and chopped|
|Curry powder||2 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Flour||1 1⁄2 Ounce|
|Lemon juice||2 Teaspoon|
|Chicken stock||10 Fluid Ounce|
|Freshly ground black pepper||To Taste|
|Plain boiled rice/Pilau rice||4 Ounce|
Melt the butter in a heavy pan over low heat and gently fry the onion for about 10 minutes, until it has turned golden brown.
Then add the apple, curry powder, the spices and flour, and stir to blend evenly.
Pour on the lemon juice and then the stock very gradually, stirring all the time to prevent lumps from forming.
Bring the sauce to simmering point.
Season with salt and freshly ground black pepper and simmer very gently for 30 minutes, covered.
Meanwhile put the eggs into a saucepan of cold water, bring to the boil, then simmer for exactly 7 minutes.
Peel the shells from the cooked eggs, cut them into quarters and place in a warm serving dish.
Pour the curry sauce over the eggs.
Serve with pilau rice and mango chutney.