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Four
Easy
Published 1978
The nineteenth century saw a great vogue for all things Indian, particularly when Queen Victoria became Empress, an event with which she was inordinately satisfied. Paisley shawls, Benares brass and ivory work flooded in, and of course curry became immensely popular.
Although the dishes served as curry were often entirely free of a single authentic ingredient, they were rather good, and curried eggs is an excellent example.
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