Poached eggs, Indian-style: Difference between revisions
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A simple supper dish, [[Poached eggs|poached eggs]] on [[Rice|rice]] and [[Tomatoes|tomatoes]] with a mild [[Curry|curry]] [[Sauce|sauce]]. | |||
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|TotalCalories = 1182 | |TotalCalories = 1182 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Curried eggs!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">This could catch on!</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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[[Image:Poached eggs, Indian-style avocado.jpg|thumb|300px|right|..and you could add avocado if you like..]] | [[Image:Poached eggs, Indian-style avocado.jpg|thumb|300px|right|..and you could add avocado if you like..]] | ||
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| 110 g (4 oz) [[Basmati rice|basmati rice]] | | 110 g (4 oz) [[Basmati rice|basmati rice]] | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/rice|#rice]] [[Special:Search/poachedeggsindianstyle|#poachedeggsindianstyle]] [[Special:Search/poachedeggs|#poachedeggs]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/sauce|#sauce]] [[Special:Search/curry|#curry]] [[Special:Search/currypowder|#currypowder]] [[Special:Search/butter|#butter]] [[Special:Search/onions|#onions]] [[Special:Search/flour|#flour]] [[Special:Search/plainflour|#plainflour]] | ||
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Latest revision as of 15:59, 31 May 2022
A simple supper dish, poached eggs on rice and tomatoes with a mild curry sauce.
| Poached eggs, Indian-style | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 295 |
| Ready in: | 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th January 2013 |
|
Best recipe reviewCurried eggs! 4/5 This could catch on! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 110 g (4 oz) basmati rice
- 1 small onion, peeled and finely chopped
- 2 cloves of garlic, peeled and crushed
- 1 teaspoon curry powder - or to taste
- 1 tablespoon plain flour
- 284 ml (½ pint) vegetable stock
- 150 ml pot single cream
- 25 g (1 oz) butter
- 2 large tomatoes, sliced
- 4 free range eggs
- Seat and freshly ground black pepper
Method
- Rinse the rice in a sieve under cold water until it runs clear
- Add the rice to a large pot of boiling water and boil for about 12 minutes - drain and keep warm.
- Poach the eggs.
- In a small pan, gently sauté the onions and garlic in the butter for 5 minutes, don't allow it to colour.
- Stir in the curry powder.
- Sprinkle the flour over the onions, add the milk and stir until it thickens.
- Season with salt and pepper.
- Place the sliced tomatoes in the base of a serving dish, layer the rice next, top with the poached eggs and then pour over the curry sauce.
- Serve immediately from the dish.
Serving suggestions
Serve with a green salad or vegetables such as broccoli or cauliflower.
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