Bengali egg & potato curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large nonstick wok or frying pan, then add the mustard seeds. When they start to pop, add the garlic, chillies and curry leaves and fry for 1 minute. Add the onion and cook, stirring constantly, for 5–6 minutes.

Step 2

Stir in the chilli powder, coriander, cumin seeds and turmeric, then stir in the tomatoes and sugar. Bring to the boil, reduce the heat and simmer for 8–10 minutes, stirring often.

Step 3

Add the coconut milk and stir, then add the eggs and potatoes. Cook gently for 8–10 minutes until the sauce has thickened. Season with salt and serve immediately, garnished with chopped mint leaves.

Step 4

For Bengali prawn & egg curry, proceed as for Bengali egg & potato curry, adding 16 raw tiger prawns, peeled and deveined, to the curry about 6 minutes before the end of cooking.