Egg Curry with Tomato and Onion Masala

• 6 Egg
• 200 g Basmati rice
• 2 tbsp Sunflower oil
• 2 medium Yellow onion
• 1 Green chili pepper
• 20 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 500 g Tomato, ripe
• 700 ml Water
• 2 tsp Fine sea salt
• 15 g Fresh coriander

1. Put 6 eggs in a saucepan, cover with cold water, bring to the boil, then simmer for 10 minutes. Drain, cool under cold running water, then peel. Lightly score each egg in 2 to 3 places so the masala can cling.
2. Rinse the basmati rice until the water runs mostly clear. Cook it in a large pot of boiling salted water until tender, 10 to 12 minutes, then drain and cover to keep warm.
3. Meanwhile, finely chop the onion, chilli, ginger and garlic, and dice the tomatoes. Heat the sunflower oil in a saucepan over medium heat, add the onion with a pinch of salt, and cook for 8 to 10 minutes until soft and lightly golden. Stir in the chilli, ginger and garlic and cook for 1 minute until fragrant.
4. Stir in the ground cumin and ground turmeric and cook for 30 seconds. Add the tomatoes, 300 ml water and 1 tsp fine sea salt, then simmer for 10 to 12 minutes, stirring occasionally, until the tomatoes break down and the gravy thickens. If it looks dry, add a splash more water.
5. Add the peeled eggs to the sauce and gently turn to coat. Simmer for 5 minutes so the eggs warm through and the flavours meld. Taste and adjust with a little more salt if needed.
6. Roughly chop the fresh coriander and stir most of it through the curry. Serve with the steamed basmati rice and scatter over the remaining coriander.

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