Hard-boiled eggs are served on a mild creamy sauce base with just a hint of Curry.

Serves 2

4 Eggs
1 tablespoon sunflower oil
1 small onion, chopped
1 inch piece of fresh root ginger, peeled and grated
1/2 teaspoon ground cumin
1/2 garam masala
1 1/2 tablespoons tomato paste
2 tablespoons tandoori paste
2 tablespoons freshly squeezed lemon juice
1/4 cup light cream
1 tablespoon finely chopped cilantro salt and ground black pepper, Fresh cilantro sprigs, to garnish

1. Put the eggs in a saucepan of water. Bring to a boil, lower the heat and simmer for 10 minutes.

2. Meanwhile, heat the oil in a frying pan and cook the onion for 2-3 minutes. Add the fresh ginger and cook for another 1 minutes.

3. Stir in the ground cumin, garam masala, tomato paste, tandoori  paste, lemon juice and cream. Cook for 1-2 minutes more, then stir
in the cilantro. Season with salt and pepper.

4. Drain the eggs, remove the shells and cut each egg in half. Spoon the sauce into serving bowl, top with the eggs and garnish with  fresh cilantro. Serve immediately.

COOK’S TIP
If you store eggs in the fridge, make sure you allow them to come to room temperature before you boil them. This way, they are less
likely to crack.