Ingredients

• 3 tbsp vegetable oil
• 6 free-range eggs
• hard-boiled
• peeled and left whole
• 1 tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 400ml/14fl oz coconut milk
• 2 medium red onions
• very thinly sliced
• 4cm/1½in fresh root ginger
• finely shredded
• 3 fresh green chillies
• thinly sliced
• with seeds
• ½ tsp salt
• 1 tsp sugar
• handful of coriander leaves
• chopped
• ½ tsp garam masala
• boiled basmati rice

Directions

• Heat the oil in a heavy-based saucepan or karahi over a medium heat
• add the whole eggs and fry for 1–2 minutes
• or until lightly coloured
• then add the turmeric and chilli powder and cook for another 30 seconds. Stir in the coconut milk and bring to a simmer.
• Add the onions
• ginger
• chillies and salt
• and simmer for five minutes
• or until the coconut milk has reduced in volume by half and the onions are just softened
• adding a splash of water if it becomes too thick. Stir in the sugar and coriander and sprinkle with garam masala. Halve the eggs
• and serve with rice.