Egg curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Hard boil the eggs, let them cool and peel them.

Step 2

Score the eggs and in a bowl coat them with the turmeric and salt.

Step 3

In a wok, heat the oil and fry the eggs until some marks appear in the surface of the eggs. Remove and drain them.

Step 4

Add the panch phoron to the wok and the bay leaf. Cook for 1 - 2 minutes.

Step 5

Add the onions and cook until translucent. Note: At the same time you can add the fresh coriander stalks finely chopped. It's optional but it enhances the coriander flavour and I love it!

Step 6

Add the chopped tomato, the chilli and cook for 5 minutes. Add the tomato paste and cook for a few more minutes.

Step 7

Add the garlic, ginger, coriander and garam massala powders to the wok and cook them for 1 - 2 minutes.

Step 8

Add a drop of water to the wok and the eggs. Coat the eggs with the sauce.

Step 9

Add more water to have the desire consistency and simmer for a few minutes. Rectify seasoning with salt and freshly grind black pepper.

Step 10

Sprinkle the fresh coriander leaves over the top and serve with freshly cooked basmati rice.