1 cup tomato passata
1 small piece fresh ginger, peeled and grated
1 tsp garam masala
½ tsp salt
¼ tsp sugar
1 fresh green chilli, seeded & finely chopped
¼ tsp cayenne pepper
4 tsp lemon juice
1 tsp toasted cumin seeds, ground
100g ghee (Indian clarified butter)
8 free range 60g Eggs
2 cloves garlic
100ml peanut oil
10g ground turmeric (best quality)
10g Murray River Salt
2 cups basmati rice
3 cups water
1 tsp garam masala
6 cardamom pods
2 fresh bay leaves
1 medium onion
1 tsp salt
- Add the spices to a dry pan and toast for one minute over moderate heat.
- Add the ghee and then the finely chopped ginger and chilli.
- Add the remainder of the ingredients and simmer for 10 minutes.
- Choose a pan in which you will be able to fit the eggs in one layer. or do in two batches
- Add enough water that will just cover the eggs.
- Make sure the eggs are at room temperature.
- Prick each egg with a course needle or sharp skewer, on the wider end, to allow any air to escape.
- Bring the water to a rolling simmer (90c) then carefully add the eggs – use a spoon so they won’t hit the bottom and crack.
- Cook for exactly 7 minutes, stirring the eggs gently every 30 seconds to centre the yolk.
- Remove the eggs and immediately put them in an ice bath to stop the cooking.
- Leave for 10 minutes then peel under running cool water.
- Heat a small skillet over moderate heat.
- Add some peanut oil.
- Crush a clove of garlic and add to the pan.
- Cook until golden then remove & discard.
- Add a tablespoon of turmeric.
- Stir then add the eggs.
- Move around the pan to coat the eggs evenly in the turmeric oil.
- Cook until the eggs turn a burnished orange colour.
- Wash the rice in fresh water until it is no longer milky.
- Chop the onion very finely.
- Sauté the onion in a pan or casserole with a close-fitting lid.
- Add the rice and coat in the ghee.
- Add the remaining ingredients and stir.
- Put into an oven preheated to 150c and cook for 20 minutes.
- Fluff with a fork to serve with the eggs and sauce.