- 4 eggs
- A 400g punnet of vine tomatoes
- 1 chilli
- 4 shallots
- A thumb of ginger
- 2 garlic cloves
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp turmeric
- A 200ml tin of coconut milk
- ½ tbsp Demerara sugar
- A 200g bag of white basmati rice
- 1½ tbsp olive oil
- 350ml boiling water
- Sea salt
- A couple of pans with lids
- A bowl
- Food processor (optional)
- Deep frying pan or wok
- 1.
Put the eggs in a pan over a medium heat and cover with cold water. As soon as the water boils, take the pan off the heat. Cover and set aside for 7 mins. Drain and plunge the eggs into ice cold water. When cool, carefully peel the eggs and set aside.
- 2.
Cut a cross in the bottom of each tomato. Place in a bowl. Cover with boiling water. Leave for 1 min, then drain. When cool enough to handle, peel off and discard the skins. Halve the chilli, flicking out the seeds for less heat.
- 3.
Peel and roughly chop two of the shallots and the ginger and garlic. Chuck into a food processor with the tomatoes and chilli. Blitz to a smooth paste – this is your sambal. No food processor? Just use a sharp knife to finely chop everything.
- 4.
In a dry frying pan or wok, toast 1 tsp of the coriander and 2 tsp of the cumin seeds for 1-2 mins till fragrant and popping. Tip onto a plate. Warm ½ tbsp oil in the same pan. Tip in the sambal. Cook and stir for 5 mins till the colour begins to darken.
- 5.
Add the toasted spices and 1 tsp of the turmeric. Pour in the coconut milk. Fill the tin with water and pour into the pan. Add ½ tbsp of the sugar. Simmer for 20 mins on a low heat till the sauce is thick.
- 6.
While the curry is cooking, rinse the rice. Tip it into a pan with 350 ml boiling water. Add a pinch of salt. Cover and bring to the boil. Turn the heat right down and simmer for 6 mins. Take off the heat. Set aside, lid on, for 4-5 mins to finish cooking the rice.
- 7.
Peel and thinly slice the remaining shallots. Heat 1 tbsp oil in a small frying pan. Fry the shallots for 3-4 mins, stirring constantly, till the shallots are golden and crisp.
- 8.
Once the sambal sauce is thick, taste and add more salt, pepper or sugar if you think it needs it. Lower in the eggs. Simmer for 5 mins to warm through. Serve with the rice and crispy shallots.