Kerala Style Egg Curry

4 eggs

4 tbsp sunflower oil

2 tsp black mustard seeds

2 large onions, finely sliced

3-4 garlic cloves, sliced

4-5cm piece of ginger peeled and chopped

4 fresh chillies halved lengthwise

2 tsp ground turmeric

2 tsp cumin seeds

3 tbsp dessicated cocnut

salt and pepper

4 plump tomatoes or 400g tin of chopped tomatoes

250ml thick yoghurt

fresh coriander for garnish

basmati rice to serve

Place eggs in a small saucepan and cover with cold water.  Bring to the boil and simmer for 5 minutes.  Drain and rinse under cold running water until cool.  Peel and set aside.

Heat the oil in a wok or large frying pan until hot.

Add the mustard seeds and when they start to pop lower the heat, add the onion and fry until soft and golden.

Add the garlic, ginger, chillies, turmeric, cumin, coconut, salt and pepper and fry for a couple of minutes until fragrant.

Add the tomatoes and eggs and stir gently until heated through then remove from the heat.

Stir the yoghurt through, cover and stand for 2 minutes.

Sprinkle with coriander leaves and serve with basmati rice.

Recipe serves four people and is from Entertaining Vegetarians by Celia Brooks Brown.