Egg curry with basmati rice

PT1H

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Ingredients

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1
Place the potatoes in a pot of cold, lightly salted water. Bring to the boil and cook until tender, approximately 10-12 minutes
2
Drain and allow to cool. Remove the skins and cut into approximately 2cm cubes
3
Gently lower the eggs into a pot of boiling water, cook for approximately 8 minutes so that they are just hard boiled. Cool under running water, peel and then rinse
4
Prick each egg 3 or 4 times with a fork into the egg white - this will help them take on the flavour of the curry. Sprinkle the eggs and the potatoes with a little turmeric powder
5
Wash the rice and add to a large pan. Cover in twice its volume of water and bring to the boil, stirring occasionally
6
Turn down to a low heat and cover. Cook gently for approximately 12 minutes then remove from the heat and set aside
7
Place a saucepan over a medium heat and add the vegetable oil. Once hot, carefully fry the eggs until slightly crispy
  • 75ml of vegetable oil
8
Remove the eggs and reserve in a bowl. Add the garlic to the pan and fry lightly. Add the onions and a pinch of salt and continue to cook for 5 minutes until soft
9
Add the potatoes and continue cooking until all ingredients are a light golden brown colour. Add the ginger (and the chilli if using) and cook for a further 4-5 minutes
10
Return the eggs to the pan. Add a pinch of turmeric, salt (if needed), a bay leaf, garam masala, a pinch of sugar and enough hot water to just cover the potatoes
11
Simmer gently for 8-10 minutes. The eggs will warm through and the sauce will come together but remain fairly light
12
Divide the curry into bowls or onto plates. Finish with the chopped coriander and serve with the basmati rice and some wedges of lemon
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