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This is based on a South Indian kari – or sauce – for hard-boiled eggs. I have anglicised it slightly with the addition of celery and potato. It’s good with rice, but you can’t beat it with wilted spinach and lemon wedges. Cold, it makes a great picnic salad.
Per serving (based on 4): 636kcals, 54.7g fat (28.7g saturated), 16g protein, 23.6g carbs, 5.3g sugar, 0.5g salt
The Semillon grape is best, or a Chardonnay-Semillon blend.
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I have done this a few times and it is really really delicious and reheats well the next day if it is not all eaten
Looks delicious! If you would like to learn how to cook other authentic Indian dishes in a hands on manner, why not try an Indian cookery class. There are Indian cookery classes running in St Albans. Use the following link,
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