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Betty Bossi Koch-Center
How it's done
Boil the eggs in simmering water for approx. 8 mins., drain, rinse briefly in cold water and leave to cool. Peel the eggs.
Empty the spices into a shallow dish, roll the eggs in the mixture.
Heat the oil in a non-stick frying pan. Fry the eggs for approx. 3 mins. all over, remove and set aside.
Peel and finely chop the onions, garlic and ginger. Sauté briefly in the same pan for approx. 5 mins. Add the curry powder and all the other ingredients up to and including the tomato puree, cook for approx. 2 mins.
Add the tomatoes, bring to the boil, cook for approx. 5 mins. Pour in the water, season with salt, cook for a further 10 mins. Reduce the heat, add the eggs, simmer for approx. 5 mins.
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water to the boil with the star anise, ginger and rice. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up for approx. 10 mins. (do not remove the lid). Separate the rice with a fork, serve with the curry. Tear the coriander, sprinkle over the top.
|Serve with:||Plain yoghurt|
|Note:||The perfect recipe for using up hard-boiled Easter eggs.|
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