Egg Curry

A richly spiced tomato-based curry with hard boiled eggs at the centre. The eggs go in face-down so the yolks soak up all the flavour of the gravy — turmeric, paprika, curry powder and fresh coriander to finish. Best served with rice and curry.

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Step 1

Boil and prepare eggs: Boil 24 eggs until hard boiled. Peel and slice in half. Set aside.

Step 2

Build the base: Cover the base of a wide pan with oil and heat over medium. Add 3 teaspoons turmeric and stir for a few seconds, then add 2.5 cups of blended onion, garlic and ginger. Simmer for 5 minutes.

Step 3

Add tomatoes and spices: Add 1 tin diced tomatoes, 0.3 cups water, 3 teaspoons paprika, 3 teaspoons curry powder, 3 teaspoons MSG, 1 teaspoon coriander powder, 1 teaspoon cumin and 1 teaspoons salt (for sauce). Stir well to combine and simmer for 10 minutes.

Step 4

Add eggs and finish: Place the eggs face-down into the sauce. Sprinkle 3 teaspoons salt (for eggs) over the top. Simmer for 10 minutes. Shake the pan gently to move the eggs — do not stir or you will break them up.

Step 5

Rest and garnish: Turn off the heat and top with 1 handful fresh coriander leaves. Serve immediately.