Egg Curry (Anda Curry)

Method

1. Fill a 16 cm pot generously with water and bring it to the boil on high heat. Lower in the eggs gently with a ladle, cook for 10 min, then plunge them into cold (ideally iced) water for 5 minutes and peel. Meanwhile prepare the onion, ginger, garlic and tomatoes.

   Add in this stepEggs 4

   high heat

2. Make 4 shallow lengthwise slits, 2 to 3 mm deep, in each peeled egg with the tip of a knife; the slits stop the eggs bursting in hot oil and let the masala in. Heat the stated share of oil in a 20 cm pan on medium heat, add the eggs with the turmeric, chilli powder and salt and fry for 3 min, rolling them around, until golden and blistered in places. Lift them onto a plate. Keep your face back: they can spit.

   Add in this stepVegetable oil 0.6 tbspGround turmeric ⅛ tspKashmiri chilli powder (or paprika) ¼ tspSalt ⅛ tsp

   medium heat

3. Add the rest of the oil to the same pan, then the cumin seeds and bay leaf. When they sizzle and smell fragrant (about 10 seconds), add the onion. Cook on medium heat for 10 min, stirring often, until deep golden brown. This colour is the flavour base of the curry, so do not rush it.

   Add in this stepVegetable oil 1.4 tbspCumin seeds ¾ tspBay leaf 1Onion, finely chopped 150 g

   medium heat

4. Add the ginger, garlic and green chilli, lower to medium-low heat and fry for 1 min, until the raw smell is gone. Keep stirring; they burn easily.

   Add in this stepGinger, finely grated 10 gGarlic cloves, finely grated 3Green chilli, split and deseeded 1

   medium-low heat

5. Add the tomatoes, the rest of the turmeric and chilli, the ground coriander and most of the salt, and cook on medium heat for 8 min. The masala is ready when the tomatoes have completely broken down into a thick paste and oil shines at the edges. If it sticks, add water a tablespoon at a time and scrape.

   Add in this stepTomatoes, finely chopped or grated 180 gGround turmeric 0.4 tspKashmiri chilli powder (or paprika) ¾ tspGround coriander 1 tspSalt ½ tsp

   medium heat

6. Pour in the hot water, bring it to the boil and add the eggs. Cover and simmer on medium-low heat for 7 min, until the gravy is thick enough to coat a spoon. Turn the eggs once halfway and spoon sauce over them.

   Add in this stepHot water 220 ml

   medium-low heat

7. Turn off the heat, sprinkle over the garam masala, taste and adjust with the remaining salt. Scatter with coriander, leave for 2 minutes, then serve with rice, roti or chapati. Halving the eggs lets the yolks soak up the gravy.

   Add in this stepGaram masala ½ tspSalt ⅛ tspFresh coriander (cilantro), chopped 2 tbsp