This is a dish Mum used to make for us as a treat it evokes such good memories. I’ve spiced things up a little to include influences from southern India, adding coconut, fennel and tamarind. Do try to make sure the egg yolks are still a little runny.
Ingredients
- 1 tsp cumin seeds
- 3 cloves
- ½ tsp finely ground mace
- 1 tsp black peppercorns
- 2 green cardamom seeds pods
- 1 tsp fennel seeds
- 1 tsp powdered turmeric
- 1 tsp chilli flakes
- ½ tsp finely ground cassia
- 1 handful flaked almonds
- 6 eggs
- 2¼ oz (60 g) unsalted butter, ghee or sunflower oil
- 10½ oz (300 g) onions, diced
- 3 fat garlic cloves, crushed
- ¾ oz (20 g) fresh ginger, grated
- 1 tsp sea salt
- 14 oz (400 g) tin chopped tomatoes
- 14 fl oz (400 ml) coconut milk
- 1 handful coriander, leaves only
For the Raita
- 7 fl oz (200 ml) full-fat yogurt
- 3½ fl oz (100 ml) crème fraîche
- 2 tsp thick, black Indian tamarind paste
- 1 oz (30 g) fresh ginger, peeled and finely grated
- 1 lime zest
- 1 small pinch finely ground cloves
How to Make It
- Mix all the raita ingredients together in a small bowl and put it in the fridge.
- Finely grind the first six spices using a mortar and pestle, then add the turmeric, chilli flakes and cassia, and mix well. Dry-fry the almonds lightly in a frying pan over a medium heat; set aside.
- Put the eggs in a pan of cold water, bring to the boil and simmer very gently for 4 minutes. Drain and refresh under cold running water for 3 minutes or so. Crack the eggshells and peel the eggs. Set the eggs aside on kitchen paper to dry.
- Put a large heavy-based pan or flameproof casserole over a medium heat, add the butter and heat for a moment. Add the onions, stir and cook for a couple of minutes, then add the garlic and ginger, stir and cook until the onions are soft.
- Add the spice mix and salt, stir, then add the tomatoes. Stir again, turn down the heat slightly and simmer gently for 1 minute or so.
- Add the coconut milk, stir, turn up the heat and bring to the boil, then allow the mixture to bubble gently for 1 minute before turning the heat back down to low and simmering, uncovered, until the sauce has the consistency of double cream and can coat the back of your stirring spoon with a glossy covering. This will take about 10–15 minutes.
- Turn off the heat. Cut the eggs in half lengthways, put them onto warmed dinner plates, spoon over lashings of the beautiful sauce, then sprinkle with the fresh coriander and toasted almonds.
- Serve immediately with Pistachio & Rose Pilau and a dollop of the raita on the side.
