• p49

    Ingredients:

    140g of basmati rice
    4 eggs
    350g of Charlotte potatoes
    2 pinches of turmeric
    75ml of vegetable oil
    1/2 garlic clove, chopped
    1 onion, peeled and chopped into a 1cm dice
    1 tsp of ginger, grated
    1 bay leaf
    1/2 tsp of garam masala
    1 green chilli, chopped
    1 lemon, cut into wedges
    1 handful of coriander
    2 pinches of salt
    1 pinch of sugar

    Directions:

    Place the potatoes in a pot of cold, lightly salted water. Bring to the boil and cook until tender, approximately 10-12 minutes

    Drain and allow to cool. Remove the skins and cut into approximately 2cm cubes

    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

    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

    Wash the rice and add to a large pan. Cover in twice its volume of water and bring to the boil, stirring occasionally

    Turn down to a low heat and cover. Cook gently for approximately 12 minutes then remove from the heat and set aside

    Place a saucepan over a medium heat and add the vegetable oil. Once hot, carefully fry the eggs until slightly crispy

    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

    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

    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

    Simmer gently for 8-10 minutes. The eggs will warm through and the sauce will come together but remain fairly light

    Divide the curry into bowls or onto plates. Finish with the chopped coriander and serve with the basmati rice and some wedges of lemon