Curry Eggs with Rice and Onion Garnish rings

Eggs in curry sauce with rice garnish and onion rings – A detailed recipe for cooking. Share with friends: Time: 1 hour. 45 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Curry

• 6 eggs
• Peanut Butter for Stewing and Roasting
• 1 thinly chopped red onion
• 2 minced garlic cloves
• 2 pods of chili de arbola
• 1 tsp coriander seed
• 1 tsp zira seed (cumin)
• 1 tsp turmeric
• 450 gr coconut milk
• 1/2 tbsp. water
• 1 small bunch of fresh cilantro leaves
• 1 large shallot, chopped into thin rings
• 1/4 Art. rice flour

Rice

• 1 tbsp. l peanut butter
• 2 stalks of washed and thinly chopped leek (white only part)
• 1 tbsp. red rice
• 2 bay leaves
• 2 tbsp. vegetable broth

Recipes with similar ingredients: rice, eggs, coconut milk, Peanut butter, leek, garlic, bay leaf, pepper de arbol, coriander, cumin, turmeric, cilantro

Recipe preparation:

1. Cooking rice: Put a small ladle on the middle fire and heat peanut butter in it until it becomes glossy. Sprinkle leek with a little salt (it excess moisture), add to the oil and pass until soft. AT add the resulting mixture and stir until it is not completely covered with oil. Pour in the broth and add the laurel sheet. Bring to a boil and simmer for 20 minutes. with the lid closed. When the rice is cooked and absorbs liquid, remove it from the heat, and keep warm so that it is infused (suitable for these purposes towel or small plaid).
2. Cooking Curry: Boil a pan full of water to half. Gently dip the eggs into the water with large spoon and cook for 14 minutes.
   

   Cooking tip:

   Reduce the heat if the pan boils again. Ready eggs right away put in a bowl of cold water, this will help to avoid the appearance of a gray border around the yolk. Let the eggs cool in cold water for a few minutes, then clean them and разрежьте пополам.В глубокойin a pan, heat a couple of tablespoons of peanut butter when it becomes glossy, add onion and garlic and fry until golden colors.

3. Meanwhile, dry the pepper and seeds in a small frying pan. coriander and zira at medium temperature, stirring constantly, so that they do not burn. Once the smell has appeared, remove the mixture from of fire and pour into a mill for spices to wipe them. Add the resulting spices and turmeric to the pan with onions and pass for about 30 seconds, then pour in coconut milk and water. Bring the resulting mixture to a boil and simmer for 20 minutes., that everything is saturated. In the last 5 min. cooking add to curry halves of eggs. Gradually introduce a generous handful of cilantro, do this carefully so as not to damage the eggs.
4. In a small saucepan, add peanut butter so that it covered the bottom of the stewpan by 5 cm. Roll the shallots in rice flour and toss one ring into the bucket to check how hot it is oil (at a suitable temperature, the onion ring begins to hiss, brown and float to the surface). Fry onion portionwise rings, put on a paper towel and season with salt. Serve each dish with a spoonful of rice, a generous portion of curry sauce and half an egg. Garnish servings with fried onion rings and immediately serve to the table.