Serves 4
  • 25g melted butter
  • small finely chopped onion
  • 1 tbsp warm brandy
  • 1 teasp curry powder
  • 1 tbsp plain flour
  • 3/4 cup milk
  • 1/4 teasp salt
  • 6 hard boiled eggs, cut in quarters

Arrange egg quarters in serving dish on a bed of fluffy cooked rice. Lightly saute onion, add curry powder and warmed brandy. Flame brandy to open the curry spice flavours. Stir in flour, salt and gently cook as a roux, stirring to prevent it sticking. Slowly add milk, stirring constantly until mixture thickens and comes to boil. Remove from heat. Pour sauce over eggs and rice. Serve hot. (This curry sauce makes a lovely dipping sauce for meatballs)