Tamil egg curry

Directions :

1. Bring a pan of water to the boil, then carefully lower in the eggs one at a time. Turn the heat down to a gentle boil/aggressive simmer, then cook for 8 minutes. Immediately transfer the eggs to a bowl of iced water to stop them cooking. Once they’re cool enough to handle, gently crack all over and peel, starting from the wider end. I like to leave the eggs chilling in the water while I get the curry going.

2. Heat the oil in a large frying pan over a medium heat. Add the fennel seeds and, once they sizzle, tip in the onion and ginger. Fry, stirring, until very fragrant and the onion turns a caramelised golden brown.

3. Add the chopped tomatoes and fry, stirring often and crushing them slightly with your spatula, until they break down into a thick sauce. Add the spices and keep frying until the oil separates. Stir in the tamarind, coconut milk, curry leaves and 100ml water. Season with the salt and sugar, then bring to a steady simmer.

4. Cut the eggs in half lengthways, then gently slip into the pan of curry sauce. Spoon the sauce over them, turn off the heat and let the eggs soak up the flavours for a minute or two, or until you’re ready to serve (it’s great with steamed rice).