These curried eggs are filled but eggs can be curried whole. Curries are better if left for up to 24 hours so that the flavours in the sauce mingle. Make the sauce in the morning and leave the eggs steeping in it. Reheat gently for supper while cooking the rice.
ingredients
serves 4
4 hard-boiled eggs, shelled
4 tablespoons light cream
salt and pepper
2 level teaspoons curry paste
1 level dessertspoon chutney juice
shake of cayenne pepper
3 tablespoons butter
2 small onions, chopped
1 garlic clove
1 level tablespoon curry powder
1/4 cup flour
1 1/2 cups water
juice of 1/2 lemon
1 tablespon sugar
method
1. Cut tops off eggs and scoop the yolks into a bowl.
2. Blend with cream, seasoning, 1 teaspoon curry paste, the chutney juice and cayenne pepper.
3. Fill mixture back into egg whites, replace tops and keep eggs warm.
4. Melt butter in a pan and add onions.
5. Crush and add garlic. Cook gently until tender and light golden, but not browned.
6. Mix in remaining curry paste and the curry powder and cook for a few more minutes.
7. Mix in flour and stir over heat until well blended.
8. Add water and season. Simmer for 20 minutes.
9. Blend in lemon juice and sugar.
10. Allow to heat through, then pour over eggs.
11. Serve on a bed of well seasoned, boiled rice and garnish with chopped red and green peppers.
