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Title: Indian Egg Curry
Yield: 4 Servings

Ingredients

      2 tb curry powder
      1 c  onion; finely chopped
      2 tb butter
      1 tb flour
      1 c  milk
      8 ea hard cooked eggs; chopped
      4 ea toasted english muffins
      1    fresh cilantro or parsley
           -chopped

Instructions

Saute onion in butter until soft. Stir in curry and flour and heat an
additional 2 mins. Slowly add the milk, stirring constantly as sauce
thickens. Add chopped eggs and heat thru. Pour over muffins, garnish
with parsley or cilantro and serve. Curry Powder

5T hot dried red chile powder 1/2 t powdered ginger 1/2 t mustard
seeds 1/2 T cloves 2 inch stick cinnamon 4 T coriander seeds 4 T
cumin seeds 3 T tumeric 1/2 t fenugreek 1/2 t cardamom

Mix together and blender in grinder until fine

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