A Very Anglo-Indian Egg Curry

From Delicious magazine. A good way to use up those hard boiled eggs from Easter, but we like this at other times too.

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• 6  medium eggs
• 400  g potatoes, cut into medium dice
• 1  teaspoon  coriander seed
• 1  teaspoon cumin seed
• 3  cardamom pods, seeds of
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon  crushed  dried chili
• 15  g butter
• 1  tablespoon olive oil
• 3  garlic cloves, chopped
• 2  medium onions, finely diced
• 3  celery ribs, finely diced
• 2  tablespoons  passata
• 284  ml  double cream
•  coriander leaves, to garnish

Directions

1. Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
2. Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
3. Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
4. Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
5. Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.