Egg Curry (Anda Masala)

• 6 Egg
• 200 g Basmati rice
• 2 tbsp Ghee
• 1 large Yellow onion
• 4 cloves Garlic
• 1 tbsp Ginger root, fresh
• 500 g Tomato, ripe
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 1 ½ tsp Garam masala
• 2 tsp Fine sea salt
• 750 ml Water
• 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 and cool under cold running water. Peel the eggs and set aside.
2. Rinse the basmati rice until the water runs mostly clear, then add it to a large pot with 500 ml of the water and 1 tsp of the fine sea salt. Bring to the boil, cover, then cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 5 minutes.
3. Meanwhile, finely slice the yellow onion, grate the garlic and ginger, and roughly chop the tomatoes. Heat the ghee in a saucepan over medium heat, add the onion and a pinch of the fine sea salt, and cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
4. Add the tomatoes, ground cumin, ground turmeric, 0.5 tsp of the garam masala, and the remaining fine sea salt. Cook, stirring often, for 8 to 10 minutes until the tomatoes break down and the masala looks glossy. Add the remaining 250 ml water and simmer for 5 minutes.
5. Add the peeled eggs to the sauce and simmer gently for 5 to 7 minutes, turning once or twice, until the gravy clings to the eggs. Stir in the remaining garam masala and most of the fresh coriander. Serve with the basmati rice, topped with the remaining coriander.

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