South Indian egg curry
Vegetable oil
1½ tsp (8ml) brown mustard seeds
1 tsp (5ml) cumin seeds
10 curry leaves
2 red onions, finely chopped
2 garlic cloves, finely chopped
4cm knob ginger, peeled and
chopped
1 tsp (5ml) turmeric
Pinch dried chilli flakes
1-2 tsp (5-10ml) sugar
2 cans (400g each) chopped
tomatoes
½ can (200g) coconut milk
Salt and milled pepper
8 large eggs, soft boiled
1 tsp (5ml) garam masala
Handful fresh coriander
Fresh coconut, grated (optional)
Naan breads, rotis or cooked rice,
for serving

Heat a generous glug of oil in a pan. Toss in mustard and cumin seeds and curry leaves.
Fry until they stop spluttering. 
Toss in onions, garlic and ginger and cook gently until beginning to brown.
Add turmeric, chilli, sugar and tomatoes. 
Simmer for 10-15 minutes until fragrant. 
Stir through coconut milk and season.
Halve eggs and dot around curry. 
Scatter over garam masala, coriander leaves and coconut.
Serve with naan breads. 
Serves 4.