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1/1 Photo of Madras Egg Curry
Hard-boiled eggs in a spicy sauce. Adapted from the New York Times Cookbook. Serve with rice. Chopped peanuts, raisins, grated orange zest, chopped parsley, chopped onion, chutney and/or coconut may be used as accompaniment.
Units: US | Metric
Serving Size: 1 (174 g)
Servings Per Recipe: 4