Sri Lankan egg curry

Method

1. 1

   Boil the eggs

   Lower the eggs into boiling water and cook for 9 minutes. Cool them under the cold tap, peel, and prick each one a few times with a cocktail stick so the gravy gets in.

2. 2

   Fry the base

   Heat the coconut oil in a wide pan over a medium heat. Add the onion, garlic, ginger, curry leaves, cinnamon, green chilli and fenugreek and cook for 8 minutes until the onion is soft and golden.

3. 3

   Add the spices

   Stir in the curry powder, chilli powder and turmeric and fry for a minute. Add the tomatoes and cook for 3 to 4 minutes until they collapse into the onion.

4. 4

   Make the gravy

   Pour in the coconut milk and salt, bring to a simmer and cook uncovered for 8 to 10 minutes, stirring now and then, until the gravy has thickened and darkened.

5. 5

   Add the eggs

   Slide the eggs into the pan, spoon the gravy over them and simmer for 5 minutes so they take on the flavour. Taste for salt.

6. 6

   Serve

   Halve a couple of the eggs so the yolks show, scatter with coriander and serve with keeri samba rice.