Eggs with rice and curry sauce
40 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Eggs with rice and curry sauce - an Indian recipe, a simple recipe sets off and emphasizes the curry sauce very well. Rice is best used long-grain brown or brown, but if this is not available, you can take ordinary long-grain rice.
Recipe Ingredients
Cooking Recipe
For the egg with rice and curry sauce recipe, sort the rice, rinse 2-3 times in cold water, and then pour into boiling salted water. While stirring, bring to a boil, reduce heat, cover and simmer for 12-15 minutes. Throw the finished rice in a colander, let the water drain off, and then put it on a baking sheet and dry it in a warm oven.
While the rice is cooking, you can prepare the curry sauce. Finely chop the onion and garlic and fry over low heat until soft. Add flour, curry powder to the onion and garlic, mix and heat for 1-2 minutes. Add tomato paste and, gradually pouring in hot broth, mix thoroughly until the mass disperses.
Finely chop the apples and transfer to a saucepan with sauce. Then add the rest of the ingredients, salt, mix and cook the curry sauce over very low heat for 30 minutes, stirring occasionally.
Boil eggs, peel and cut in half lengthwise. Put hot rice on a prepared dish, pour curry sauce over the top, put the egg halves and sprinkle finely chopped herbs.