Egg curry

Ingredients 4 large free range eggs - boil for ten minutes first 1 medium onion 3 cloves garlic 1 inch fresh root ginger 1 green chilli 3 tablespoons rapeseed oil 1 teaspoon cumin seeds 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon fennel seeds 1 tin of chopped tomatoes Fry the onion, crushed garlic cloves and grated ginger in the oil. Wait for the onions to go light brown then add the spices and seeds. Fry for another two minutes and then add the green chilli and tomatoes. Simmer for around four minutes. Then add the boiled eggs. If you simmer for a few minutes then keep the boiled eggs intact but if you only leave it one minute, slice the boiled eggs and then put them into the curry. You want the eggs to soak up the sauce and take on the flavour. Serve with basmati or jasmine rice (check the instructions on the packet) and a green salad goes nicely with this dish. If you can find Indian pickles, mango, lime or aubergine, they go well too.