Egg Curry

Ingredients:

2 Mishra’s Curry Cubes

8 hardboiled eggs, shelled

1 onion, finely chopped

2cm (10g) root ginger, minced

3 garlic cloves, minced

1 ripe tomato, finely chopped (or 125g tinned tomatoes)

3 tbsp coconut or vegetable oil

1/2 cup coconut milk

Fresh coriander leaves, chopped, for garnish (optional)

Serves 4

Step one

Pour 1 tbsp coconut or vegetable oil into a wok and roll the hardboiled eggs in the oil once it is very hot, to brown the surface of the eggs. Lift the eggs out of the wok, drain off the oil and set aside to cool. Then, using the point of a sharp knife, make small incisions in the eggs so that the curry sauce can seep into them while cooking.

Step two

Heat the remaining oil in a medium-sized saucepan, then add the onion, garlic and ginger and cook over a medium heat, stirring often, until the onion has softened and browned. Add the Curry Cubes and stir to mix, then add the tomato and mix well. Simmer for about 10 minutes before carefully lowering the eggs into the pan and adding half a cup of water. Stir the curry sauce to coat the eggs.

Step three

Simmer the curry for 10 minutes, adding the coconut milk at this stage and stirring it through the curry. Roll the eggs around so that they are thoroughly coated in the sauce.

Check seasoning and adjust to taste. Garnish the dish with chopped fresh coriander if liked, and serve hot with rice and Indian breads. This dish also goes well with dal.