Preparation Time:
15
minutes
Cooking time:
15
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
3
This recipe has been visited
5127
times
A great quick and easy summer dish. Perfect for a starter, as well as a larger main dish. Enjoy outside in the setting summer sun......and just imagine the Raj and the Jewel In the Crown.
Posted by:
jimbob
on
13 May 2008
Cooking Steps:
Take the onion dice into small pieces.
Put these into a saucepan and start to brown them off on a low heat.
Whilst this is occuring add to the onion the Apricot Jam, the Tomato Puree, Curry Powder, Garam Masala, Ground Tumeric and Lemon Juice
Mix all these ingredients within the saucepan, until it looks like a brown/red Sludge.
Take the sludge and put it into a sieve. Then using a wooden spoon force the sludge through the sieve into a bowl. This will take about 5 mins and all that should be left in the sieve is coloured onion.
The sludge should now be a red/brown paste.
Now take the Mayonnaise and mix this into the sludge, ensuring it is well mixed together - Put this to one side.
Now Take the eggs and soft boil them, (I suggest that three to three and a half minutes should suffice).
Whilst this is cooking take the basmati rice, ensuring that you wash it through with cold water prior to putting in boiling water for 10-12 mins. When this is done place the rice is a suitable serving dish.
Once the eggs are ready remove the shell and place ontop of the rice.
Now take the sauce mixture and pour over the top of the eggs and rice.
To finish sprinkle with Paprika and place in fridge until cold.
Once cold serve.....and enjoy !!