Egg curry

Ingredients

• 3 garlic cloves, roughly chopped
• 5cm/2 inch piece root ginger, peeled and roughly chopped
• 1 red onion, roughly chopped
• 1 green chilli pepper, deseeded and roughly chopped
• 2½ tbsp ghee or groundnut oil
• ½ tsp yellow mustard seeds
• 1 tsp garam masala
• ½ tsp turmeric
• ¼ tsp smoked paprika
• 400g/14oz tin chopped tomatoes
• 3 tbsp coconut cream
• 120g/4oz baby spinach leaves
• 6 eggs
• A handful chopped coriander leaves, to garnish warmed chapatis, to serve salt and freshly ground
• Black pepper

Method

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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