Paired with fragrant basmati rice, Adam Bennett’s egg curry is a delicious dish ideal for weekend lunch for all the family.
Into a pot of cold, lightly salted water, bring the potatoes to boil for approximately 10-12 minutes until tender.
Drain and set aside to cool. Ask your helper to remove the skins and help them slice it into cubes of approximately 2cm.
Lower the eggs into a pot of boiling water and cook for 8 minutes so that they are just hard boiled. Cool under running water, and ask your helper to peel the eggs.
Prick each egg 3 or 4 times into the egg white with a fork - this helps them to absorb the flavour of the curry. Sprinkle the eggs and the potatoes with a sprinkle of turmeric powder.
Wash the rice and add into a large pan. Cover and bring to boil with double its volume of water. Stir occasionally.
Reduce to a low heat and cover. Leave to cook gently for approximately 12 minutes then remove and set aside.
Over a medium heat, add the vegetable oil into a saucepan. Once hot, carefully fry the eggs until slightly crispy.
Remove and reserve into a bowl. Add the garlic to the same pan and fry lightly followed by the onions seasoned with a pinch of salt. Continue to cook for 5 minutes until soft.
Add the potatoes and continue cooking until all ingredients are golden brown in colour. Add the ginger and the chilli. Cook for a further 4-5 minutes.
Return the eggs to the pan adding a pinch of turmeric, bay leaf, garam masala, a pinch of sugar with salt (if needed), and enough hot water just to cover the potatoes.
Simmer for 8-10 minutes. The eggs should warm through and the sauce will come together but still remain fairly light.
Divide the curry into bowls and finish with the chopped coriander. Serve with the basmati rice and wedges of lemon.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.