South Indian egg curry recipe for the curry 1 tsp cumin seeds 3 cloves 1 tsp black peppercorns seeds from 2 green cardamom pods 1 tsp fennel seeds ½ tsp finely ground mace 1 tsp powdered turmeric 1 tsp chilli flakes ½ tsp finely ground cassia 1 handful flaked almonds 6 eggs 60g (2¼oz) unsalted butter, ghee or sunflower oil 300g (10½oz) onions, diced 3 fat garlic cloves, crushed 20g (¾oz) fresh ginger, grated 400g (14oz) tin chopped tomatoes 400ml (14fl oz) coconut milk 1 handful coriander, leaves only Finely grind the first five spices with a mortar and pestle, then add the mace, turmeric, chilli flakes and cassia, and mix well. Dry-fry the almonds lightly over a medium heat. Put the eggs in a pan of cold water, bring to the boil and simmer very gently for four minutes. Drain and refresh under cold running water for three minutes or so, then peel. Set aside on kitchen paper. Put a large heavy-based pan or flame-proof casserole over a medium heat, add the butter and heat for a moment. Add the onions and cook for a couple of minutes, then add the garlic and ginger, stir and cook until the onions are soft. Add the spice mix and 1 tsp salt, stir, then add the tomatoes. Simmer gently for a minute or so. Add the coconut milk, turn up the heat and bring to the boil. Allow to bubble gently for a minute before lowering the heat and simmering, uncovered, until the sauce has the consistency of double cream and coats the back of your stirring spoon with a glossy covering - 10 to 15 minutes. Turn off the heat. Halve the eggs, put them on to warmed dinner plates, spoon over lashings of the sauce, then sprinkle with the coriander and toasted almonds. Serve immediately with a dollop of the raita on the side.