Duck egg curry with layered parathas

I like to use duck’s eggs for their flavour (but regular eggs will work as well). I suggest keeping the yolk quite runny.

SERVES FOUR INGREDIENTS For the eggs

8 duck eggs

Vegetable oil, for shallow frying

A pinch of ground turmeric For the sauce

4 tbsp vegetable oil

4 cloves

2 bay leaves

3 onions, finely chopped

2.5cm piece of ginger, grated

5 garlic cloves, chopped

½ tsp ground turmeric

1½ tsp red chilli powder

2 tsp ground cumin

1 tsp salt

6 large ripe tomatoes, puréed

250ml chicken stock or water

2 green chillies,

finely chopped

1 tsp garam masala

A pinch of sugar

2 tbsp chopped coriander

METHOD

To boil the duck eggs, place in a large pan of cold water and bring to the boil, then reduce to a simmer. Cook for exactly five-and-a-half minutes. The white will be just set and the yolk will be creamy. Dip the eggs immediately in cold water, then carefully peel and keep aside.

Heat the oil for frying in a heavy-based pan, gently add the eggs to the moderately-hot pan, add the turmeric, a little salt, and continue to cook over a medium heat, turning the eggs to colour them evenly on all sides. When coloured all over, remove the eggs from the pan with a slotted spoon and drain on kitchen paper.

To make the sauce, heat the oil in the same pan over a high heat, add the cloves and bay leaves and let them pop and release their flavours in the oil.

Add the chopped onions and sauté for five to six minutes until golden in colour. Add the ginger and garlic and sauté for two to three minutes.

Add the turmeric, chilli powder, cumin and a pinch of salt, stir for a minute to mix well, then add the puréed tomatoes and cook over a medium heat for 10 to 12 minutes until the oil begins to separate from the masala.

Add the stock or water to the cooking spices. Mix well and cook for two to three minutes. Add the green chillies and garam masala, reduce the heat, simmer for two minutes.

Finish by stirring in the sugar and checking the seasoning. Add the prepared eggs to the gravy and fold in very gently to coat on all sides. Garnish with chopped, fresh coriander. Serve hot with layered paranthas.

Recipe from Spice At Home by Vivek Singh (Absolute Press, £25)