4 eggs, hard-boiled
2 tbsp (25 g) 1 oz butter
1 onion, skinned and chopped
1 level tsp (5 ml) curry powder
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
2 oz (50 g) sultanas (golden raisins)
2 oz (50 g) cucumber, cubed
salt and freshly ground pepper
8 oz (225 g) long grain rice
green pepper to garnish
2 tbsp (25 g) 1 oz butter
1 onion, skinned and chopped
1 level tsp (5 ml) curry powder
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
2 oz (50 g) sultanas (golden raisins)
2 oz (50 g) cucumber, cubed
salt and freshly ground pepper
8 oz (225 g) long grain rice
green pepper to garnish
method
1. Cut the eggs in half lengthways and place in the centre of an ovenproof dish. Keep warm in a low oven.
2. Melt the butter in a saucepan and fry the onion until soft, stir in the curry powder and flour and cook gently for 1 minute, stirring.
3. Remove the pan from the heat and gradually stir in the milk.
4. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.
5. Stir in the sultanas, cucumber and seasonings.
6. Cook the rice in boiling salted water for 9 - 10 minutes until tender and drain.
7. Arrange in a ring around the eggs and pour the curry sauce over. Garnish with rings of green pepper.
2. Melt the butter in a saucepan and fry the onion until soft, stir in the curry powder and flour and cook gently for 1 minute, stirring.
3. Remove the pan from the heat and gradually stir in the milk.
4. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.
5. Stir in the sultanas, cucumber and seasonings.
6. Cook the rice in boiling salted water for 9 - 10 minutes until tender and drain.
7. Arrange in a ring around the eggs and pour the curry sauce over. Garnish with rings of green pepper.
serving amount
serves 4
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