Fried and blistered boiled eggs make a rich and rewarding addition to a curry. Once cut, the warm silky yolk will flood through the spiced sauce.
Whizz the garlic, ginger, red onion and chilli pepper in a food processor until finely chopped (or do this by hand). Heat 1½ tablespoons of the ghee in a pan.
Add the garlic and ginger paste and fry for 2 minutes over medium-high heat. Stir through all the spices and continue to fry for a further 2 minutes.
Pour over the tomatoes, coconut cream and 400ml/14fl oz water. Season well with salt and pepper and simmer for 15 minutes, stirring occasionally, then add the spinach, folding through until wilted.
Meanwhile, bring a small pan of water to the boil.
Carefully lower in the eggs and boil for 6 minutes. Drain and rinse under cold running water to cool quickly and then peel.
In a separate pan, heat the remaining 1 tablespoon of ghee. Add the eggs and fry over medium heat for 2–3 minutes, until blistered and golden all over. Tumble the eggs into the curry and cook for a further 1 minute. Garnish with the
coriander leaves and serve with warmed chapatis.
This recipe is extracted from Posh Eggs, out now by Quadrille, RRP £12.99
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