Preparation

First the rice is made in Creole and the eggs are poached. Reserve.

The sauce:
Bring a pan to the heat with the butter, onion and garlic cloves finely chopped to sauté.
Add the tomatoes without skin or seeds and puree after the onion has softened. Let it boil for a while. Coconut milk mixed with flour and curry is added, always stirring. Season with salt.
The flour is allowed to cook for about 3 minutes.
Put the rice on a platter and poached eggs on top. Cover everything with the sauce.
Serve it hot.


* If the sauce gets too thick, add a little more coconut milk.

Ingredients

  • 6 poached eggs
  • 1 cup of tea of Creole rice
  • For the curry sauce:
  • 2 dl of coconut milk
  • 20 grs of wheat flour
  • salt q.s.
  • 4 medium tomatoes
  • 2 tablespoons of butter
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon curry