Every time Mum made this, I used to ask her if it was called Curried Eggs and Rice or Curried Rice and Eggs. I never could get the difference. I was thinking Curried....Rice and Eggs or Curried...Eggs and Rice....the 'curried' being the important bit, and the 'eggs and rice' being the other ingredients.
It used to drive Mum mad. She'd say 'No it's Curried Eggs and Rice', and I never understood what she was saying. You probably don't either. It's a funny childhood memory how exasperated she used to get.
Of course it was boiled eggs, in a white sauce flavoured with curry powder, served over rice, and it was one of our favourites.
It's really easy to make, and although it sounds odd by todays modern cuisine standards, it's actually really delicious.
You'll need:
For four serves:
8 eggs, hard boiled, cooled, peeled and slced
2-3 cups white sauce (2 recipes following)
2 cups cooked rice
2 teaspoons yellow curry powder (the powdered spice, not paste)
1/2 teaspoon salt
Then just:
White Sauce 1 traditional version
3 tablespoons butter
2 tablespoons plain flour
1 onion, peeled and diced
Small handful chopped parsley
500mls milk
Pinch salt and pepper
Melt the margarine or butter in a microwave safe bowl or jug, about 2 litres capacity, and add the diced onion, cooking on High for 2 minutes.
Add two tablespoons flour and the curry powder, and stir well. Microwave on High for one minute.
In a separate cup, bowl or jug, heat the milk on High until steaming, about 2-3 minutes.
Add the steaming milk to the flour and onion roux, and whisk constantly.
Return the sauce to the microwave, and cook on High for 2-3 minutes, whisking every 30 seconds, until thick and smooth. Add more milk to thin if necessary.
Add the parsley and stir well, then add the sliced hard boiled eggs. Serve over the steamed rice.
White Sauce 2 -quick version
4 tablespoons cornflour
500mls milk
1 onion, peeled, diced and pan fried in a little butter or oil till translucent
Take a couple of spoonsful of the milk out of the 500mls, and mix it with the cornflour to a paste.
Heat the remainder of the milk in the microwave or on the stove top, until steaming.
Whisk in the cornflour paste, the curry powder and the onion, and a little seasoning to taste.
Heat in the microwave or on the stovetop until it boils and thickens stirring every 20-30 seconds. Add milk to thin if necessary.
Add the parsley and sliced boiled eggs. Serve as before.
You can add more or less curry powder to taste.
Surprisingly yummy :)
