Egg curry with basmati rice

servings 4
60 minutes

Ingredients

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

Method

1
Place the potatoes in a pot of cold, lightly salted water. Bring to the boil and cook until tender, approximately 10-12 minutes
  • 350g of Charlotte potatoes
  • 1 pinch of salt
2
Drain and allow to cool. Remove the skins and cut into approximately 2cm cubes
3
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
  • 4 eggs
4
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
  • 1 pinch of turmeric
5
Wash the rice and add to a large pan. Cover in twice its volume of water and bring to the boil, stirring occasionally
  • 140g of basmati rice
6
Turn down to a low heat and cover. Cook gently for approximately 12 minutes then remove from the heat and set aside
7
Place a saucepan over a medium heat and add the vegetable oil. Once hot, carefully fry the eggs until slightly crispy
  • 75ml of vegetable oil
8
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
  • 1/2 garlic clove, chopped
  • 1 onion, peeled and chopped into a 1cm dice
  • 1 pinch of salt
9
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
  • 1 tsp ginger, grated
  • 1 green chilli, chopped
10
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
  • 1 pinch of turmeric
  • 1 pinch of sugar
  • 1 bay leaf
  • 1/2 tsp garam masala
11
Simmer gently for 8-10 minutes. The eggs will warm through and the sauce will come together but remain fairly light
12
Divide the curry into bowls or onto plates. Finish with the chopped coriander and serve with the basmati rice and some wedges of lemon
  • 1 lemon, cut into wedges
  • 1 handful of coriander