- A bag of brown basmati rice
- 4 eggs
- 1 onion
- 1 chilli
- 2 garlic cloves
- A thumb of ginger
- A thumb of turmeric
- A handful of chervil
- 1 tsp garam masala
- A tin of chopped tomatoes
- 2 large handfuls of baby leaf spinach
- 300ml hot water
- 1 tbsp olive oil
- Sea salt
- Sieve
- A couple of pans with lids
- Measuring jug
- Deep frying pan or wok with a lid
- 1.
Fill the kettle and boil it. Rinse the rice under cold running water. Tip into a pan. Add 300ml hot water from the kettle. Cover. Bring to the boil. Turn the heat right down. Simmer for 25 mins till the water is absorbed.
- 2.
Fill another pan with hot water. Bring to the boil. Add the eggs. Turn the heat down. Gently simmer for 6-7 mins. Lift the eggs out of the pan. Pop in a bowl of cold water to cool.
- 3.
Peel and finely chop the onion. Halve the chilli and finely chop it. Peel and grate the garlic, ginger and turmeric. Finely chop the coriander stalks. Put the leaves to one side. Peel the eggs.
- 4.
Warm 1 tbsp olive oil in a deep frying pan or wok. Stir in half the grated turmeric. When a bit of chilli added to the oil sizzles, add the eggs. Fry for 2-3 mins. Turn once or twice so they’re golden all over. Lift the eggs out of the pan with a slotted spoon or tongs onto a plate.
- 5.
Add the onion, garlic, chilli, ginger, the rest of the turmeric and the coriander stalks to the pan. Stir fry the herbs and spices for 1 min over a medium heat.
- 6.
Stir in 1 tsp garam masala. Stir in the chopped tomatoes and half a tin of water. Add a pinch of salt. Cover. Simmer for 10 mins till the sauce is thick.
- 7.
Stir the spinach into the curry so it just wilts. Add in the eggs. Gently warm through for 2-3 mins. Serve the golden egg curry with the rice and coriander leaves.
- Tip
Go your own way
Chillies get most of their heat from the seeds. For a milder curry, flick the seeds and white bits out when you chop them. If you want to crank up the heat, leave them in. It's up to you.