Ingredients...

• 3 tbsps. vegetable oil
• 2 oz onion, finely chopped
• 1" cube ginger, grated
• 1 fresh green chili, finely chopped
• ½ pt single cream
• 1 tbsps. lemon juice
• 1 tsp. ground roasted cumin
• 1/8 tsp. cayenne
• ½ tsp. salt
• ¼ tsp. garam masala
• 2 tsps. tomato paste
• ¼ pt chicken stock
• 6-8 hard boiled eggs, halved
• 1 tbsp. fresh coriander, chopped

Instructions...

1. Heat the oil over medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the pieces are brown at the edges.

2. Put in the ginger and chili. Stir and fry for a minute. Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masala, tomato paste and chicken stock. Stir to mix thoroughly and bring to a simmer.

3. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.