Curried Eggs & Peanut Rice

For Curried Eggs:
  • 6 hard-boiled eggs
  • 1 level tablespoon of butter
  • 1 small apple, diced
  • 1 small onion, sliced thinly
  • 1 rounded dessertspoon of curry powder
  • 1 rounded tablespoon plain flour
  • 3/4 pint (about 400ml) milk
  • 1 small banana, sliced
  • Handful of raisins or sultanas (optional)
  • Juice of half a lemon
  • Salt and pepper to taste
For Peanut Rice:
  • 2 cups of freshly-cooked rice
  • 1 dessertspoon of chopped parsley
  • 1 tablespoon of toasted peanuts
  • 1 tablespoon of butter
  • Melt the butter in a saucepan and add the diced onion and apple. Fry them, stirring well, until they're golden brown.
  • Add the curry powder, flour, salt and pepper and stir the mix until smooth - then cook it for about a minute
  • Add the milk and stir until the sauce boils and thickens. Then add in the raisins, bananas and lemon juice, cover and simmer for about 20 minutes
  • Cut the eggs in half lengthwise and add them to the curry sauce. Heat the eggs in the sauce gently (to avoid breaking them up too much).
  • While the eggs are reheating, add the butter, chopped parsley and toasted peanuts to the well-drained rice, and toss them over heat until they're well-mixed
  • Make a nest of the rice on a hot dish and spoon the curried eggs into the centre.
  • Serve garnished with lemon and parsley.

Chris says: This easy recipe serves two people. But if you want to serve more it's easy to adjust the quantities upwards.

You can also adjust the strength of the curry to suit your taste too. Most egg curries are mild but you can make this hotter if you like!

Egg curries are usually delicately flavoured and this one is mild. However, if you prefer an even milder curry (or a stronger one), just vary the amount of curry powder you use.