Bengali egg curry

This recipe, known in India as dimer dalna, is a sublime tomato curry with crinkly, skinned hard-boiled eggs nestled in it.

SERVES 2 PREP 5 MINS COOK 35 MINS

✱ 4 eggs, any size

✱ 1tsp ground turmeric

✱ 1tsp chilli/chilli powder

✱ 4tbsp oil

✱ ½tsp sugar

✱ 1 bay leaf

✱ 1 medium onion, chopped

✱ 3cm piece of fresh ginger, grated

✱ 2 garlic cloves, grated

✱ 2-3 ripe tomatoes, chopped

✱ 200g baby spinach

✱ ½tsp garam masala

To serve (optional):

✱ Fresh coriander, parathas or some steamed rice

1 Cook the eggs in plenty of boiling salted water for 10 mins, then shell and make 2 diagonal slits on them. Roll them in half the turmeric and half the chilli powder in a small bowl. Warm the oil in a large frying pan and fry the eggs over a high heat for 2 mins until the skin blisters. Return with a slotted spoon to the bowl.

2 Reduce the heat. Add the sugar, bay leaf, onion and pinch of salt to the pan and fry for 10 mins, until golden in colour. Add the ginger and garlic and cook for 2 further mins.

3 Mix in the tomatoes and remaining turmeric and chilli powder and cook for 10 mins, until the tomatoes turn saucy.

4 Add 125ml water and the spinach. As the spinach wilts, stir in the garam masala. Check the seasoning, then add the eggs to heat through. Sprinkle with the coriander and serve with parathas or rice. Per serving: 427 cals, 34g fat, 6g sat fat, 10g carbs