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4
Easy
Published 1975
For really good curried hard-boiled eggs, or for curried prawns, make a thickened curry sauce, as follows.
Melt the butter in a saucepan. Stir in the flour. When amalgamated, stir in the ground spices and add the stock. Stir well, boil for 3 minutes, add a little salt and taste. Pour this over the warm hard-boiled eggs, which should have been cut in halves crossways, and a small slice cut from the bottoms, so that they will stand in a flat dish. For a prawn curry, gently stir the prawns into the sau