Hard Boiled Eggs in a Rich Moghlai Sauce

There are two types of people in this world; the “yum, egg curry” people, and the “ewwww how could you?” caliber. This is pretty much divided along the lines of those who have eaten egg curry (yums) and those who have never had the pleasure (yum nots). If you’ve never had an egg curry; try it! You’ll not be disappointed. Below is the best recipe of the lot, of course from Madhur. It is adaptable to make a veggie alternative. The only sticking point (and it is a literal one) with this recipe is the necessity of boiling & shelling the eggs, which can prove awkward. Make sure you allow plenty of time. You could boil the eggs in the a.m & shell them once they are cool. I used to keep two very healthy chickens who were great layers but their eggs were so tightly bound with a tough inner shell membrane that my eggs used to end up looking like the surface of the Moon once shelled. Egg membranes are a good source of naturally occurring glycosaminoglycans and proteins which are used in the treatment of joint pain & stiffness so it’s not all bad. I think its nature’s way of keeping you supple if you have to chase the buggers off your vegetable plot every so often.  Moghlai cuisine has origins dating back to the Moghul Empire. The food is often characterised by its richness and distinct aromatic flavours.

½ tsp cayenne 1 tsp cumin ½ tsp garam masala 1 tsp coriander 1 tbsp lemon juice ½ - ⅓ tsp salt black pepper to taste 1 tbsp water	Mix and set aside.
2 tbsp oil 50g (2oz) onion, finely chopped 2.5cm grated root ginger	Fry onions until they turn brown at the edges. Add the ginger and stir for 10 seconds, then add the paste from the cup and stir for 30 seconds.
2 tsp tomato puree 150 ml chicken stock 300 ml single cream 2 tbsp fresh coriander	Stir in the tomato puree, chicken stock, cream and fresh coriander and bring to a simmer. Cover and simmer gently for 23 minutes. A tin of coconut milk is a perfectly good substitute for the cream if you are dairy/ lactose intolerant. The chicken stock can be substituted for a suitable vegetable stock if you are vegetarian but be careful which type you use (you don’t want it to over power the dish). An alternative is to omit it altogether. Using coconut milk/ vegetable stock will transform your Moghlai into an ethical veggie dish if you keep chucks.
6- 8 boiled eggs, peeled and halved	Lay the egg halves in the sauce in a single layer and spoon the sauce over the top. Cover and simmer very gently for another 23 minutes.

North Utsire