I am always looking for new versions of Egg Curry . This one is from ” The Spice Routes” by Chris and Carolyn Caldicott .
Peel the eggs, cut them in half and set aside.
In a blender pulp the onions, ginger, garlic and chilli until smooth and remove from the blender.
Next blend the tomatoes and curry powder until smooth.
Heat the oil in a large wok and when hot add the onion mixture. Fry for 2 minutes then add the blended tomato and spice mix and 1 cup of water.
Bring to the boil, reduce the heat and simmer gently until the oil returns and the sauce is reduced.
Add the peas, eggs and salt to taste and simmer for a further 5 minutes.
Garnish with the fresh coriander and serve with rice or fried potatoes.