Malaysian egg curry

Traditionally, the eggs in this fragrant curry would be hard-boiled but it is far more delicious when they’re a little soft inside. To soft boil eggs, cover them with cold water in a saucepan and place over a medium heat. As soon as the water boils, remove from the heat and set aside for 7 minutes. Refresh in cool water.

SERVES 4

PREPARATION TIME: 15 MINUTES

COOKING TIME: 15 MINUTES

3 vine-ripened tomatoes

1 tablespoon peanut oil

4 French shallots, thinly sliced

3 garlic cloves, chopped

4cm (1½in) piece fresh ginger, finely chopped

1 teaspoon coriander seeds, crushed

1 teaspoon cumin seeds, crushed

½ teaspoon ground turmeric

1 tablespoon sambal oelek

400ml (14floz) tin coconut milk

2 tablespoons tamarind pulp

1 tablespoon palm sugar or soft brown sugar

8 eggs, soft-boiled

2 tablespoons fried shallots, to serve

Cut a shallow cross in the base of the tomatoes with a sharp knife and place them in a bowl. Cover with boiling water and leave for 1 minute. Drain and peel, then roughly chop the flesh and set aside.

Heat the oil in a wok or saucepan, add the shallots, garlic and ginger and cook for 1 minute. Add the coriander seeds, cumin seeds, turmeric, sambal oelek and the chopped tomatoes and sauté for a few minutes more.

Stir in the coconut milk, tamarind pulp and sugar along with a hefty pinch of salt. Bring to the boil, then reduce the heat and simmer for 5 minutes until the mixture thickens.

Add the eggs and simmer for a few more minutes to heat them through. Scatter with fried shallots and serve the curry with steamed rice.