1 oz. lard
2 medium onions, peeled and chopped
1 level tablespoonful curry powder
1 level teaspoonful curry paste
1 level teaspoonful concentrated tomato paste
2 level tablespoonfuls flour
3/4 pin stock or water
salt and pepper
1 medium cooking apple, peeled and chopped
2 tablespoonfuls mango chutney
8 oz. long grain rice
1. Melt lard and sauté onions for 5 mins. Stir in curry powder and paste. Cook slowly for 5 mins. Stir in the tomato paste and flour. Gradually add the stock, stirring. Bring to the boil, adjust seasoning.
2. Add the apple and chutney. Simmer for about 15 mins. Meanwhile boil the eggs for 8 mins. Cook rice in boiling salted water until a grain just tender when tested between the fingers. Drain. Pile in a ring around the edge of a serving dish.
3. Shell eggs, cut in half lengthwise, and arrange in the centre of rice.
4. Pour curry sauce over. Serve with Mango chutney.
8/Salad Caprice Set 1
28/Curried Eggs, Rice, Tomato and Onion Salad Set 2
70/Cinnamon Cherry Flan Set 4
Numbers refer to other Good Housekeeping cards