Egg masala curry

Blend the ginger, a small portion of the onion, the tomatoes, yogurt and gram flour to a smooth paste.

Heat oil on medium; add the bay leaf, cinnamon stick and green cardamoms.

Add the chopped onions with half a teaspoon of salt and fry on medium until just starting to brown; browning too far makes the gravy bitter.

Add the garlic and fry a few seconds, then the blended paste, turmeric, Kashmiri chilli powder and ground coriander.

Simmer on very low heat 7 to 8 minutes, stirring very frequently because the gram flour sticks; add a splash of water if it catches.

Make shallow cuts all round each egg so the masala gets in; deep cuts break them.

To hard boil the eggs: bring water to a boil, add a teaspoon of salt, lower in the eggs one at a time, return to a boil and cook 10 minutes; drain and leave in cold tap water 5 minutes, then crack open.

Heat about a tablespoon of oil on medium; fry the eggs on medium-low with the turmeric and chili powder until a little red; high heat burns the spices and makes the eggs rubbery. Remove to a bowl.

In the same pan fry the red bell pepper with salt on medium until slightly softened but holding its shape; turn off the heat.

When oil bubbles round the edges of the gravy, add a teaspoon of salt, a cup of hot water and the garam masala.

Add the eggs and bell pepper, cover on low heat 5 minutes.

Add the chopped coriander stems and the whole green chilies; stir, cover on low 3 minutes more.

Taste and adjust the seasoning; finish with fresh coriander leaves, remove the bay leaf and whole spices, and serve with rice, roti, naan or paratha.