Curried Eggs With Rice Food

MADRAS CURRIED EGGS WITH RICE

Steps:

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.

CURRIED EGGS WITH RICE

Steps:

• Cook rice according to package instructions; cover, and set aside.
• While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
• Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
• Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.

EGG CURRY

Steps:

• Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
• Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

CURRIED EGGS

Steps:

• Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
• Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
• Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
• Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
• Add lemon zest and parsley. Stir again and serve while hot.

NANA'S EGG CURRY AND RICE

Steps:

• Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
• Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.
• Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.
• Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.
• Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.
• Preheat oven to 350 degrees F.
• Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains turn white. Add water, salt and spices and stir. When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color.

CURRY EGGS OVER RICE (FOR LEFTOVER HARD BOILED EGGS)

Steps:

• Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
• Heat a large saucepot over a medium heat and add oil.
• Add onion, ginger, garlic and saute until golden brown.
• Add spice mixture to the pot and stir well.
• (Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
• Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
• Add to the pot and simmer 20 for minutes.
• Add pinch of sugar, salt, and pepper to taste.
• Cut eggs in half lengthwise and slide them into the sauce.
• Serve over rice, sprinkled with fresh chopped cilantro.

CURRIED RICE & EGG SALAD

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
• Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
• Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

CURRY CHEDDAR SCRAMBLED EGGS

Steps:

• Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
• Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.

CURRIED RICE & NOODLES

Steps:

• In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.