Serves 4, prep time 10 minutes, cooking time 15 minutes
INGREDIENTS
FOR THE SPICE MIX
2 tsp coriander powder
½ tsp turmeric powder
1-1½ tsp chilli powder
½ tsp black pepper
½ tsp garam masala
FOR THE CURRY
2 tbsp vegetable oil
½ tsp mustard seeds
½ tsp fennel seeds
1 onion, chopped
A pinch of salt
2 tomatoes, cored & diced
1 tsp ginger, finely grated
2 garlic cloves, chopped
20 curry leaves
6 free-range eggs, boiled
TO SERVE
Steamed rice
Coriander
Pickled red onions
Dried fried onions
METHOD
Combine the spice mix ingredients in a bowl and set aside.
Heat oil in a pan when hot, add the mustard and fennel seeds, let them crackle and pop for a few seconds.
Add the onion, season and sauté until they begin to brown.
Add the tomatoes, ginger, garlic and curry leaves, cook for 3-4 minutes until the tomatoes soften.
Next, add the spice mix and cook for about a minute.
Add a cup of water to the pan, cover and cook for 3-4 minutes on a medium heat.
Cut the eggs in half, add them to the pan and cook for a further 3-4 minutes.
Serve with steamed rice, pickled red onion, dried onions and coriander.
