Sri Lankan coconut egg curry with rice

Ingredients

For 1 serving

• Eggs2
• Coconut milk50 ml
• Onion40 g
• Tomatoes80 g
• Curry powder1 teaspoon
• Turmeric1 pinch
• Ginger3 g
• Coconut oil1 teaspoon
• Basmati rice40 g
• Cilantro3 g
• Saltto taste

Contains: eggs,

Method

1. Rinse the basmati rice until the water runs clear, put it in a small pan with one and a half times its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid.
2. Meanwhile put the eggs in a small pan of cold water, bring to the boil and cook for 9 minutes from boiling; cool them under cold water, peel them and score the surface with 3–4 lengthways cuts so they soak up the sauce.
3. Finely chop the onion, peel and chop the ginger, dice the tomatoes and chop the coriander.
4. Heat the coconut oil in a frying pan over medium heat and fry the onion and ginger for 4 minutes, until the onion is golden; add the curry powder and turmeric, stir for a few seconds until fragrant, then add the tomatoes and cook for 5 minutes, until they break down.
5. Pour in the coconut milk and half a glass of water, season with salt, add the eggs and cook over low heat for 5 minutes, turning them now and then, until the sauce is thick and the eggs well coloured.
6. Serve the curry with the rice and coriander.