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.