GOLDEN EGG CURRY

SERVES 4

I discovered this super-intense curry on a trip to Andhra Pradesh. It’s quick and easy to make. Serve with your favourite flatbread, roti or paratha. It’s fine with rice, too. You’ll find my recipes for puffy yoghurt flatbread and flaky paratha at delicious.com.au.

1/3 cup (80ml) sunflower oil, plus extra 1/3 cup (80ml) 2 tbs yellow mustard seeds

1/4 cup loosely packed curry leaves, plus 4 extra sprigs to serve 4 red onions, coarsely grated, drained 10 garlic cloves, finely grated 10cm piece (50g) ginger, finely grated 1 tbs ground turmeric 2 tsp ground coriander 1 tsp cumin seeds 2 tbs each tomato paste and tamarind puree 2 tsp caster sugar 12 hardboiled eggs, peeled 2 tsp chilli powder 1 tsp sweet paprika 3 long green chillies, halved lengthways Coriander sprigs and warm flatbread, to serve

Heat 11/ 2 tbs oil in a saucepan over medium-high heat. Add mustard seeds and cook, stirring occasionally, for 1-2 minutes or until seeds pop. Add curry leaves and cook, stirring regularly, for 1-2 minutes or until leaves turn bright green. Add onion and cook, stirring occasionally, for 6 minutes or until softened. Add 1 tbs oil, garlic, ginger, 3 tsp turmeric, coriander and cumin, and cook, stirring regularly for 3 minutes to develop flavour. Stir through tomato paste, tamarind, sugar, 1 cup (250ml) water and 1/2 tsp salt flakes. Keep warm.

Meanwhile, toss eggs, chilli powder, paprika and remaining 1 tsp turmeric in a bowl. Heat remaining 11/ 2 tbs oil in a large frypan over medium-high heat, add egg mixture and cook, stirring regularly, for 5 minutes or until golden with a slight crust. Transfer egg mixture and onion mixture to a bowl and combine.

Wipe frypan clean and heat extra oil in pan over high heat. Add chillies and cook, stirring occasionally, for 4 minutes or until blistered. Add extra curry leaf sprigs and cook, stirring regularly, for 30 seconds or until bright green. Scatter chilli mixture over egg and onion mixture. Top with coriander and serve with flatbread.