Egg Curry with Steamed Rice

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

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 and set aside.
2. Rinse the basmati rice in a bowl of cold water until the water runs mostly clear, then drain. Tip into a saucepan with 350 ml water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, reduce to low and cook for 10 minutes, then rest off the heat for 5 minutes.
3. Meanwhile, finely chop the yellow onion. Grate the ginger root and crush the garlic. Finely chop the green chili pepper and roughly chop the fresh coriander, keeping a small handful back for serving.
4. Heat the sunflower oil in a saucepan over medium heat. Add the onion with a pinch of the remaining salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden. Stir in the ginger, garlic and green chilli and cook for 1 minute until fragrant.
5. Grate the tomatoes into the pan (discarding the skins) and cook for 6 to 8 minutes until thickened and the oil begins to separate at the edges. Stir in the ground turmeric, ground cumin and ground coriander and cook for 30 seconds. Add 250 ml water and simmer for 5 minutes to make a rich gravy.
6. Add the peeled eggs to the gravy and simmer gently for 4 to 5 minutes, turning them so they are well coated. Stir in the garam masala and most of the chopped fresh coriander, then taste and adjust with the remaining salt if needed. Fluff the rice with a fork and serve the egg curry alongside, finished with the reserved coriander.

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