Indian egg curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Curry powder <below> |
| 1 | cup | Onion; finely chopped |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| 8 | Hard cooked eggs; chopped | |
| 4 | Toasted english muffins | |
| Fresh cilantro or parsley chopped | ||
Directions
Saute onion in butter until soft.
Stir in curry and flour and heat an additional 2 mins.
Slowly add the milk, stirring constantly as sauce thickens.
Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve.
Curry Powder
5T hot dried red chile powder
½ t powdered ginger
½ t mustard seeds
½ T cloves
2 inch stick cinnamon
4 T coriander seeds
4 T cumin seeds
3 T turmeric
½ t fenugreek
½ t cardamom
Mix together and blender in grinder until fine From: Lisa Greenwood Date: 12 Mar 94 Submitted By GAIL SHIPP On 12-30-95