Egg Curry

Method

Boil the eggs for 8-10 minutes, cool and peel them, then set aside. Heat oil in a large pan and add cumin seeds, then finely chopped onions, cooking until golden. Add minced garlic and ginger, cooking for 2 minutes, then add turmeric, coriander powder, and chilli powder, stirring well. Add chopped tomatoes and cook for 5-7 minutes until soft, then pour in coconut milk and water, bringing to a simmer. Gently add the whole peeled eggs and simmer for 8-10 minutes until the sauce thickens, seasoning with salt and garam masala. Finish with fresh coriander and serve hot with rice or bread.