Egg Curry

Boil the eggs for 9 minutes, cool them under cold running water and peel them.

Score each egg with three shallow cuts around its length.

Heat 1 tbsp of the oil in a pan and roll the eggs in it with a pinch of the turmeric until lightly golden. Lift them out.

Add the rest of the oil and the cumin seeds and let them sizzle for 20 seconds.

Add the onions and cook over a medium heat for 15 minutes until deep brown.

Add the garlic, ginger and green chillies and fry for 2 minutes.

Add the ground coriander, remaining turmeric and chilli powder and fry for 30 seconds.

Add the tomatoes and the salt and cook for 8-10 minutes, until the mixture thickens and the oil separates and pools at the edges. That separation is the signal the masala is done.

Pour in the water and simmer for 5 minutes.

Return the eggs, spoon the sauce over them and warm through for 2-3 minutes only.

Scatter with garam masala and fresh coriander and serve with rice or roti.