Serves 3 – 4 as a brunch or supper dish
- 2 Tbsp. oil
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- 4 cardamom pods, pods crushed and seeds removed
- 3 curry leaf stems
- 1 medium onion, peeled and diced
- 7cm piece of fresh ginger, peeled and finely grated
- 2 cloves garlic, peeled and chopped finely
- ½ tsp. turmeric
- ½ tsp. salt
- ½ tsp. chilli powder
- 400g can crushed tomatoes
- ½ cup canned coconut cream
- ½ tsp. garam masala
- 6 medium free-range eggs
- 2 Tbsp. fresh coriander, chopped
- Heat oil in a medium-sized frying pan over a medium heat, add cumin, mustard and cardamom seeds, then put curry leaves on top
- Let everything crackle and pop for a minute, then lower heat and add onions. Cook until light lightly browned
- Stir in ginger, garlic, salt, turmeric and chilli powder, cook briefly.
- Add tomatoes, and 65ml water. Cook gently for 10 minutes until pulpy.
- Stir in coconut cream, garam masala and most of the coriander. Cook for a further 5 minutes, stirring often.
- Place eggs in a pot of cold salted water, cover with lid and bring to a rapid boil, turn heat down and cook for 8 minutes, drain and place in cold water until cold, peel the shell off and cut in half lengthways.
- Add eggs to sauce, gently reheat eggs, spooning sauce over the top
- Turn into a shallow dish, sprinkle with remaining coriander and serve.
Note: reduce or leave out the chilli powder for a milder dish