Name: Curried eggs with rice
Yield: 4
Ingredients: 8 eggs; 80 ml (1/3 cup) vegetable oil; 2 sprigs curry leaves; 1 small onion, finely chopped; 1 large garlic clove, crushed; ½ cinnamon quill; 3 cardamom pods, bruised; ½ tsp ground turmeric; 2 tsp each ground coriander and ground cumin; 1 tsp garam masala; 400 gm canned tomato polpa; To serve: steamed basmati rice

Eggs are so versatile and can be transformed into a meal at the drop of a hat. We don’t always think of serving them in a curry, but trust us, they’re delicious.

Ingredients

8 eggs

80 ml (1/3 cup) vegetable oil

2 sprigs curry leaves

1 small onion, finely chopped

1 large garlic clove, crushed

½ cinnamon quill

3 cardamom pods, bruised

½ tsp ground turmeric

2 tsp each ground coriander and ground cumin

1 tsp garam masala

400 gm canned tomato polpa

To serve: steamed basmati rice

Method

Main

1.Boil eggs until cooked to your liking (9 minutes for hard-boiled). Drain and set aside.

2.Meanwhile, heat oil in a saucepan over medium heat, add curry leaves and fry until crisp (1 minute). Remove curry leaves with a slotted spoon and drain on paper towels. Add onion and garlic to pan and sauté until onion is tender (6-8 minutes). Add spices, stir until fragrant (1-2 minutes), then add tomato, bring to a simmer and cook for 2 minutes to combine flavours.

3.Peel and halve eggs. Add to curry, season to taste, serve with rice and top with curry leaves.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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