Indian Easter Egg Curry (Boiled Eggs in Tomato and Onion Gravy)

• 8 Egg, large
• 300 g Basmati rice
• 2 tbsp Ghee
• 2 medium Yellow onion
• 20 g Ginger root
• 4 cloves Garlic
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 500 g Tomato, ripe
• 20 g Fresh coriander
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 600 ml Water

1. Put the eggs in a large pot and cover with cold water. Bring to the boil, then simmer for 10 minutes. Drain, cool under cold running water, then peel.
2. Rinse the basmati rice until the water runs mostly clear, then drain. Cook in a saucepan of lightly salted water until tender, 10 to 12 minutes. Drain in a colander and cover to keep warm.
3. Finely slice the onion. Grate the ginger and crush the garlic. Roughly chop the tomatoes, and finely chop the coriander (stems and leaves).
4. Heat the ghee in a saucepan over medium heat. Add the onion with a pinch of the salt and cook, stirring often, for 10 to 12 minutes until soft and lightly golden. Stir in the ginger and garlic and cook for 1 minute until fragrant.
5. Stir in the ground cumin, ground turmeric and black pepper and cook for 30 seconds. Add the tomatoes and the water, then bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the tomatoes break down and the gravy thickens.
6. Taste and adjust the salt, then add the peeled eggs. Simmer gently for 5 to 7 minutes, turning the eggs so they get well coated in the gravy. Stir through most of the coriander, saving a little to finish.
7. Serve the egg curry over the basmati rice. Sprinkle with the remaining coriander just before serving.

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