Indian Egg Curry

Ingredients

• 8 egg
• 3 tbsp vegetable oil
• 2 onion, finely chopped
• 4 garlic, crushed
• 20 g fresh ginger, finely grated
• 4 tomato, blitzed to a puree
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp garam masala
• 1½ tsp salt
• 3 dl water
• 1 fresh chilli, slit lengthwise
• 3 tbsp fresh cilantro, chopped

Method

1. 1.

   Boil and score the eggs — Lower the eggs into boiling water and cook for 9 minutes, then drain and cool them under cold running water. Peel and score each egg two or three times so the gravy can work its way in.

2. 2.

   Fry the eggs in turmeric — Heat 1 tbsp of the oil in a wide pan and roll the eggs in half the turmeric and a pinch of the chilli powder. Fry for 3 minutes, turning, until the surfaces blister golden, then lift them out.

3. 3.

   Brown the onions — Add the remaining oil to the same pan and fry the onions over medium heat for 10 minutes, stirring, until they are soft and evenly golden brown. Stir in the garlic and ginger and cook for a further minute.

4. 4.

   Cook the masala until oil splits — Add the rest of the turmeric, the coriander and the remaining chilli powder, then pour in the tomato puree with the salt. Cook for 10 minutes over medium heat until the masala darkens, thickens and a rim of oil separates around the edge.

5. 5.

   Simmer the eggs in the gravy — Pour in the water and bring to a simmer, then slide in the fried eggs and the slit chilli. Simmer gently for 10 minutes, spooning the gravy over the eggs, until the sauce coats the back of a spoon.

6. 6.

   Finish with garam masala — Take the pan off the heat, sprinkle over the garam masala and half the cilantro and let it stand for 2 minutes. Scatter with the remaining cilantro and serve with rice or chapati.