Egg Curry with Basmati Rice

• 4 Egg
• 150 g Basmati rice
• 2 tbsp Sunflower oil
• 1 medium Yellow onion
• 1 Green chili pepper
• 3 cloves Garlic
• 20 g Ginger root
• ½ tsp Ground turmeric
• 1 tsp Ground cumin
• 2 tsp Ground coriander
• 300 g Tomato, ripe
• 1 tsp Garam masala
• 15 g Fresh coriander

1. Put the eggs in a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes. Drain, cool under cold running water, then peel and set aside.
2. Rinse the basmati rice in cold water until the water runs mostly clear. Tip into a saucepan with 300 ml water and bring to the boil, then cover and cook on a very low heat for 10 minutes. Take off the heat and leave, covered, for 5 minutes to finish steaming.
3. Meanwhile, finely chop the onion and chilli, then crush the garlic and finely grate the ginger. Heat the sunflower oil in a large frying pan over a medium heat. Cook the onion with a pinch of salt for 8 to 10 minutes until soft and lightly golden.
4. Stir in the chilli, garlic and ginger and cook for 1 minute until fragrant. Add the ground turmeric, ground cumin and ground coriander and cook for 30 seconds, stirring so the spices do not catch. Grate the tomatoes into the pan (discarding the skins) and simmer for 8 to 10 minutes until thick and glossy.
5. Add 200 ml water to loosen the gravy, then bring back to a gentle simmer. Add the peeled eggs and simmer for 5 minutes, turning them so they are well coated. Stir in the garam masala and most of the fresh coriander, then taste and adjust salt if needed.
6. Fluff the rice with a fork and divide between bowls. Spoon over the egg curry and scatter with the remaining fresh coriander. Serve straight away while hot.

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