Cheese, Egg, and Cream Based Recipes - Egg Vindaloo Basmati

Ingredients

• 2 onions, finely chopped

• 30 ml/2 tbsp sunflower oil

• 10 ml/2 tsp curry powder

• 2.5 ml/1/2 tsp chili powder

• 30 ml/2 tbsp plain (all-purpose) flour

• 150 ml/2/3 cup cider vinegar

• 450 ml/2 cups vegetable stock

• 1 bay leaf

• 1 small piece cinnamon stick

• 2.5 ml/1/2 tsp dried thyme

• Salt and freshly ground black pepper

• 8 hard-boiled (hard-cooked) eggs

• 225 g/8 oz/1 cup basmati rice

• 5 ml/1 tsp garam masala

• 60 ml/4 tbsp desiccated (shredded) coconut

• Plain yoghurt

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Method:

1. Fry (sauté) the onion in the oil for 3 minutes until softened and lightly golden in a saucepan.

2. Add the curry and chili powders and fry for 1 minute. Stir in the flour and cook for 2 minutes, stirring.

3. Remove from the heat and gradually blend in the vinegar and stock. Return to the heat and bring to the boil, stirring.

4. Add the bay leaf, cinnamon stick and thyme and season to taste with salt and pepper.

5. Reduce the heat, cover and simmer very gently for 45 minutes, stirring occasionally to prevent sticking.

6. Remove the bay leaf and cinnamon. Halve the eggs and add to the sauce. Heat gently for 8-10 minutes.

7. Meanwhile, cook the rice in plenty of boiling salted water for 10 minutes, drain and return to the pan.

8. Sprinkle over the garam masala and half the coconut. Stir in lightly but evenly. Pile the rice on to warm serving plates.

9. Spoon 4 halves of egg and sauce over each and garnish with a swirl of yoghurt and a dusting of the remaining coconut.