Preparation time: 15 minutes Cooking time: 15-20 minutes  1 oz. /25 g. butter  2 tablespoons chopped onion 2 tablespoons flour 1 teaspoon curry powder  ½ pint/3 dl. milk  ½ teaspoon salt pinch pepper  2 teaspoons grated orange  rind juice of 1 orange 6 hard-boiled eggs  6 oz. /175 g. rice, cooked chopped parsley Melt the butter in a saucepan, add the chopped onion and cook until transparent. Blend in the flour And curry powder until smooth, and cook until the mixture bubbles. Add the milk slowly and continue add the salt pepper, orange rind and juices and five of the quartered hard-boiled eggs. Reserve the sixth egg for garnishing. Heat the mixture, stirring gently to avoid breaking the eggs. Turn the hot, cooked Rice into an oval dish, and serve the curry spooned on the top. Garnish with the remaining quartered Egg. Sprinkle with parsley.     

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