Indian Egg Curry

Course : Curry
Serves: 4
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2 tablespoons curry powder
1 cup onion -- finely chopped
2 tablespoons butter
1 tablespoon flour
1 cup milk
8 large hard cooked eggs -- chopped
4 medium toasted English muffins
1 bunch fresh cilantro or parsley chopped
---Curry Powder---
5 tablespoons hot dried red chile powder
1/2 teaspoon powdered ginger
1/2 teaspoon mustard seeds
1/2 tablespoon cloves
1 piece cinnamon
4 tablespoons coriander seeds
4 tablespoons cumin seeds
3 tablespoons turmeric
1/2 teaspoon fenugreek
1/2 teaspoon cardamom seeds

Preparation / Directions:

Sauté onion in butter until soft. Stir in curry and flour and heat an additional 2 minutes. Slowly add the milk, stirring constantly as sauce thickens. Add chopped eggs and heat through. Pour over muffins, garnish with parsley or cilantro and serve. Mix together and blender in grinder until fine

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