Curried Eggs With Peanut Rice

Ingredients for Egg Curry: 6 hard-boiled eggs 1 level tablespoon of butter 1 small apple, diced 1 small onion, sliced thinly 1 rounded dessertspoon of curry powder 1 rounded tablespoon plain flour 3/4 pint (about 400ml) milk 1 small banana, sliced Handful of raisins or sultanas (optional) Juice of half a lemon Salt and pepper to taste Ingredients for Peanut Rice: 2 cups of freshly-cooked rice 1 dessertspoon of chopped parsley 1 tablespoon of toasted peanuts 1 tablespoon of butter Method: Melt the butter in a saucepan and add the diced onion and apple. Fry them, stirring well, until they're golden brown. Add the curry powder, flour, salt and pepper and stir the mix until smooth - then cook it for about a minute Add the milk and stir until the sauce boils and thickens - then add in the raisins, bananas and lemon juice, cover and simmer for about 20 minutes Cut the eggs in half lengthwise and add them to the curry sauce. Heat the eggs in the sauce gently (to avoid breaking them up too much). While the eggs are reheating, add the butter, chopped parsley and toasted peanuts to the well-drained rice, and toss them over heat until they're well-mixed Make a nest of the rice on a hot dish and spoon the curried eggs into the centre. Serve garnished with lemon and parsley. Tip: Egg curries are usually delicately flavoured and this one is mild. However, if you prefer an even milder curry (or a stronger one), just vary the amount of curry powder you use.