World Cuisine

  • 1 tablespoon groundnut oil
  • 1 onion, finely chopped
  • 10 curry leaves
  • 3 garlic cloves, finely chopped
  • 2 teaspoons peeled and finely grated fresh root ginger
  • 2 fresh green chillies, finely chopped
  • 3 tablespoons medium curry powder (see page 16)
  • 400 g (13 oz) can chopped tomatoes
  • 8–12 eggs, hard-boiled and peeled
  • 6 tablespoons finely chopped coriander leaves
  • salt

Heat the oil in a large nonstick frying pan and add the onion, curry leaves, garlic, ginger and chillies. Stir-fry over a medium heat for 6–8 minutes.

Sprinkle over the curry powder and stir-fry for 1–2 minutes until fragrant. Stir in the chopped tomatoes, season to taste and stir to mix well.

Add the eggs and bring to the boil. Reduce the heat and simmer gently for 4–5 minutes. Remove from the heat and stir in the coriander. Halve the eggs and serve immediately with rice.

Like This? Try These
More on Food