Madras Egg Curry with Tomato and Fennel Seeds

Ingredients

• 8 large eggs, hard-boiled and peeled
• 400 g tinned chopped tomatoes
• 200 g onion, finely diced
• 4 clove garlic cloves
• 2 tbsp Madras curry powder
• 1 tsp fennel seeds
• 15 curry leaves
• 3 tbsp rapeseed oil
• 20 g fresh coriander, roughly chopped

Method

1. 1

   Score the boiled eggs all over with a knife and lightly fry in 1 tbsp of the oil until golden on the outside. Set aside.

2. 2

   Heat the remaining oil in the same pan. Add the fennel seeds and curry leaves; fry for 30 seconds. Add the onion and cook for 8 minutes until golden.

3. 3

   Add the garlic and Madras curry powder; fry for 2 minutes. Add the tinned tomatoes and 150ml of water; simmer for 10 minutes until thickened.

4. 4

   Halve the fried eggs and nestle them into the sauce, cut-side up. Simmer gently for 3 minutes to warm through.

5. 5

   Scatter with fresh coriander and serve with dosas, idli or boiled rice.