Serves two people
4 eggs (hard boiled)
2 garlic cloves, crushed
2 tbsp Indian curry paste
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 inch fresh ginger
200 ml coconut milk
juice of 1/2 lime
Peel the eggs (optional: halve them lengthways).
Sauté sliced onion for a few minutes. Add garlic cloves. When the aroma rises add the spices, curry paste and ginger.
Add cubed tomatoes and 1/4 pint of water with salt to taste. Cover and simmer for 20 minutes, to make a smooth gravy.
Just before serving, add the coconut milk and bring to a boil. Add the lime juice, taste and add more salt if necessary. Gently lay in the hard boiled eggs (with the yellow facing upwards if halved).
Sprinkle with the fresh cilantro.