Egg Curry

Just an experiment with putting little pictures into a big picture, really...
I suppose this is my signature dish, though! :) Mostly based on a Madhur Jaffrie recipe.

Serves 2

Hardboil 4 eggs. Blast half an onion, a little bit of water, two fat cloves of garlic and about an inch-long piece of ginger root with one of those hand-blending wands (or whatever) to make a sloppy paste.
Slice the other half of the onion finely, and fry in a large pan over a medium-high heat, until starting to colour; put in the garlicky/gingery paste and fry for a minute. Add about a tablespoon of ground coriander seeds, mixed with a teaspoon of flour and a quarter teaspoon of cayenne pepper. Fry for a minute, then add 4 tablespoons of plain full-fat yoghurt, one tablespoon at a time, and stirring until the yog is blended into the sauce.
Add about 300g of chopped, skinned tomatoes (or just under a tin, basically) bring to the boil, then turn heat down to low and simmer for 10 - 15 mins.
Stir in a good handful of chopped coriander leaves (Cilantro) and sprinkle with garam masalla (if you have any, and why would you not???)
Halve the eggs and lay them in the sauce, yolk-side up, spoon some sauce over them and warm through for 5 mins.

Serve with chips and naans and pickles and chutneys

Cheap and delicious :)