An Old-Fashioned Canadian Egg Curry

No resemblance to dishes from south-east Asia intended or expected. Actually, curries like this have been made in Canada since Victorian times, when India and Canada were both ententacled by the British empire. By the time curry powder made its way to Canada, its users were inclined to dole it out by the cautious half-teaspoonful, so I have modernized this curry by upping the spice considerably, and by introducing a little coconut milk. The coconut milk can easily revert back to being regular milk though, if you prefer.

And should you open the fridge next week and find yourself eyeball-to-eyeball with a couple dozen hard-boiled eggs in gaudy outfits, this is just the thing to dispose of a few.

2 or 3 servings
15 to 20 minutes - 10 minutes prep time

6 extra large eggs, hard boiled

2 tablespoons flour
1/2 teaspoon salt
2 teaspoons curry powder
2 tablespoons butter
1 1/3 cups milk or soy milk
2/3 cup coconut milk (OR milk or soymilk)

2 cups frozen peas

Cook the eggs by putting them in a pot with sufficient water to cover them, and adding a tablespoon of salt. Bring to a boil and boil gently for 1 minute. Remove the pot from the burner and let it sit, covered, for a further 10 minutes. Rinse them in cold water until they are cool enough to handle, then peel them.

Meanwhile, make the curry sauce. Mix the flour, salt and curry powder in a pot. Add the butter and cook, stirring constantly, until thick and pasty. Slowly mix in the milk, a little at a time, to keep a smooth paste. Once it is all in, add the coconut milk. Cook over medium-low heat, stirring frequently until thick.

Cook the peas until hot through; drain them and add them to the curry. Cut the peeled eggs in quarters, and mix them gently into the curry. You may wish to keep one or two out to garnish it. Be sure the eggs and peas are hot through, then serve the curry over rice.