The finished recipe. Egg Curry with RiceIngredients 1 to 6. 6 large, about 330 g Egg. 150 g Onion. One tin (400 g) Chopped tomatoes, tinned. Half a tin (200 g) Reduced-fat coconut milk, tinned. 2 tbsp (30 g) Indian curry paste. 5 g Rapeseed oilIngredients 7 to 11. 3 cloves, about 9 g Garlic. A thumb, grated Fresh ginger. Half a tsp Ground turmeric. 200 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). A handful Fresh corianderStep 1. Boil the eggs for eight minutes, cool them in cold water and peel.Step 2. Cook the sliced onion in the oil for ten minutes until golden, add the garlic, ginger, turmeric and curry paste and fry for two minutes.Step 3. Add the tomatoes and simmer for ten minutes, then the coconut milk. Simmer for five more until it thickens and season.Step 4. Halve the eggs, lay them in the sauce cut side up for two minutes to warm, and serve on the rice with coriander.
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