cook rice then let it cool down then fry onions mushrooms and garlic add the rice and frozen peas soya and wostershire sauce and eggs until late ready and put sauce on heat for another 10 mins 20 mins let it cool then blend
Add the mayonnaise, chopped ham, sweetcorn and curry powder and mix well. One such food memory for me is this Curried Egg Mayonnaise with Ham & Sweetcorn Jacket Potato
Eggcurry recipe. If you are an egg lover this gravy would become your favourite. Eggcurry recipe is a perfect combination of onion and tomato based gravy flavoured with aromatic Indian spices and boiled eggs
Not wanting to waste one of nature’s perfectly packaged foods I had to think of a way to use them up…as I also had a little time on my hands I didn’t just want to do something boring like an omelette or scrambled eggs, so I though why not whip up a simple tasty eggcurry
An eggcurry is the ideal. 6 Large eggs1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric1 tsp red chilli powder1/2 tsp garam masala1-2 tbsp water2 tbsp vegetable oil1 onion, peeled and finely chopped400 gm tomatoes, skinned and chopped1 tsp fine sea salthandful of corainder leaves, roughly chopped. Put the eggs in a medium saucepan and cover them with cold water2. When the begins to simmer, set the timer to 10 minutes for hard bolied eggs3. Remove the eggs with a slotted spoon and cool them in a bowl of iced water4. Carefully lower the boild eggs into the pan and simmer gently until heated through, trying not to stir too much so that the egg yolks remain with the white13
There were lots of leeks in the fridge as well as eggs and potatoes so having seen a recent Cauliflower EggCurry post by Jane of Onions & Paper I knew exactly what to do as my appetite had already been whetted
Who doesn’t love a scotch egg. for the curry ketchup). I wanted to incorporate the traditional dip ‘piccalilli’, that goes with scotch eggs, into the actual sausage meat
It will make the sauce very watery without covering. From a great weekend of cooking when I came up with the idea for this Sausage Egg Cauliflower Curry
And of course there's nothing quite as warming as a curry. Here is one I devised yesterday when we'd reached the day before our shopping trip with little more than a box of eggs in the fridge
And whether the curry is an authentic Indian dish or what I call an "English" curry - and the Curried Eggs With Cauliflower that I made this week from Delia Smith's book "Frugal Food" is most definitely the latter
It's a sort of cross between a curry and a shashouka (which I can neither spell nor pronounce) - anything involving eggs and spices is a guaranteed hit with me
