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Categories:
onion oil flour curry powder salt stock apple Worcestershire sauce eggs freshly cooked rice chutney pimiento strips
Viewed: 157 - Published at: 4 years agoIngredients
- 1 medium onion, peeled, chopped
- 2 -3 tablespoons oil
- 2 tablespoons flour
- 1 tablespoon curry powder
- salt
- 2 cups stock (or 1 bouillon cube and 2 cups water)
- 1 large apple, peeled, cored, diced
- 1 tablespoon Worcestershire sauce
- 4 hard-boiled eggs
- 2 cups freshly cooked rice
- chutney
- 8 red pimiento strips
Method
- Heat oil in 12-inch skillet over medium heat. Add onion and saute until soft but not browned.
- Add flour, curry powder, and a little salt; stir over low heat until mixture forms smooth paste.
- Add stock gradually; stir until boiling.
- Add apple and Worcestershire sauce; cover.
- Simmer gently 15 to 20 minutes.
- Add eggs; heat through.
- Place rice on large platter; arrange eggs and sauce on top.
- Crisscross pimiento strips over egg.
- Serve with chutney.
