4 Purely Organic Eggs, hard boiled and peeled
3 tbsp vegetable oil
2 tsp ground turmeric
2 tsp chilli powder
2 tsp salt
2 tsp mustard seeds
2 small brown onions, peeled and grated
4 garlic cloves, peeled and grated
1 green chilli, split in half lengthways
200g chopped tomatoes
2 tsp ground cumin
1 tsp garam masala
1 tsp Kashmiri chilli
1 tsp ground turmeric
1 tsp tamarind concentrate
1 tsp honey
120g coconut milk
60g spring green or cavolo nero, thinly sliced
10 fresh curry leaves or 15 dried curry leaves
Handful of fresh coriander
Mix the spices for the eggs in a shallow bowl. Add the eggs and roll them in spices, carefully covering the whole surface. Warm up the oil in a heavy based saucepan (you will be using the same saucepan to make the gravy)over a medium heat. Add the spiced eggs and fry for 2 minutes, turning frequently. Remove the eggs from the pan and leave aside until needed.
Add the mustard seeds, grated onion with juices and a pinch of salt to the pan, cook for 3 minutes, stirring occasionally and making sure that nothing sticks to the bottom of the pan. Add the garlic, ginger and green chilli and stir for another 2 minutes. Next, add the chopped tomatoes with all the spices and tamarind. Stir to ensure all the ingredients are well combined and leave to cook for another 5 minutes. Finally, add the water, coconut milk and curry leaves. Stir again and leave to cook over a medium heat for 10 minutes, then turn theheat down and reduce for another 10 minutes.
When the gravy consistency is thick and the fats have separated from the liquid, add the spring greens and eggs. Simmer for further 3 minutes, just until the greens are cooked.
Serve the egg curry with a side of basmati rice, naan or paratha and fresh coriander or other herbs grown in your garden.