Rice Salad with Curried Eggs

Name: Rice Salad with Curried Eggs
Prep time: 30 min
Total time: 30 min
Yield: For 6 people as a starter, or 4 as a light lunch
Ingredients: 1 tsp ground turmeric; ½ tsp ground cumin; ½ tsp salt; ¼ tsp ground cinnamon; 2 tbsp olive or peanut oil; 2 tbsp water; Parsley, coriander/cilantro leaves, or watercress; 2 tbsp olive or peanut oil; Parsley, coriander/cilantro leaves, or watercress; Parsley, coriander/cilantro leaves, or watercress; Parsley, coriander/cilantro leaves, or watercress; 12 small hen eggs, boiled for 6 minutes; 140 ml/5 fl oz/⅝ cup hot water; 3–4 tbsp plain yogurt; 2 tbsp raisins; 2 shallots, chopped; 2 cloves garlic, chopped; 1 tspchopped ginger root; 2 candle nuts or 4 blanched almonds; 2 candle nuts or 4 blanched almonds; 1 small red chilli; 1 tsp ground coriander

Preparation info

For
6
people as a starter

Difficulty
Easy
Ready in
30 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Make the rice salad (Rice Salad with Asparagus) but without the asparagus – in other words, cook the rice in slightly salted water. This is how to make the curried eggs.

Ingredients

12 small hen eggs, boiled for 6 minutes
140 ml/5 fl oz/⅝ cup

Starter
Lunch

Method

Cool the eggs in cold water to room temperature before peeling them.

Blend all the ingredients for the paste until smooth. Cook the paste in a saucepan for 4 minutes, stirring often. Add the hot water and simmer for 5 minutes, then add the yogurt. Stir, and add the eggs and the raisins. Simmer for 3 minutes. Adjust the seasoning. Leave the curried eggs to cool a little, then cut each on