Poached egg curry

Chop the onion and garlic finely and dice the tomatoes into small pieces.

Heat the coriander seeds on low heat and stir them for a few seconds to bring out the flavour, then crush them into a fine powder. This step can be skipped by using a teaspoon of coriander powder.

Heat the pan, add 2 tablespoons of oil, then the chopped onions, and keep stirring until they turn brown and soft.

Add the chopped tomatoes, increase the heat and fry them very well.

Add one teaspoon of salt, or a little less to taste.

Add half a teaspoon of turmeric powder and half a teaspoon of chilli powder and keep stirring the mixture well.

Add one teaspoon of coriander powder and stir again until the mixture looks a little dry.

Add two cups of water, and when it starts to boil cover the pan and keep it on very low heat for about two to three minutes.

Uncover and stir in one teaspoon of sugar.

Break an egg into a bowl with a spoon, make a small well or depression in the gravy, carefully drop the egg into the depression and spread the gravy around it. Repeat with the other eggs.

Breaking the eggs into a bowl first lessens the chance of the yolk breaking and keeps shell out of the gravy.

Keep the heat very low while the eggs are going in.

Cover the pan and keep it on very low heat: three minutes for slightly runny yolks, five minutes for well done.

Garnish with fresh coriander leaves and serve with white rice.