Tuesday, August 23, 2011

Madras Egg Curry Recipe

This was mother’s favorite recipe during Lent when The Kitchen Mouse was just a mouselet. Serves 4 or 5.

4 T. butter or margarine
1/2 cup chopped onion
1 garlic clove, minced
1 T. curry powder
1 t. tomato paste
1-1/2 cups milk
1 t. salt
6 hard-cooked eggs, cut in half lengthwise

V.S.P. Melt the butter in a skillet; sauté the onions and garlic 5 minutes. Blend in the curry powder and tomato paste and cook, stirring constantly, for 1 minute. Gradually add the milk, stirring steadily. Add the salt and eggs, heat and serve on toast.

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