Creamy egg curry

creamy egg curryINGREDIENTS:
hardboiled eggs (1 or 2 per person)
1 medium onion, halved and thinly sliced
1 teaspoon ground ginger
5 cloves garlic, crushed
4 tomatoes, chopped
1 cup vegetable stock
2 teaspoons ground coriander
1 teaspoon sweet paprika
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1 pot natural yoghurt
100ml whipping cream
salt and pepper
mustard oil

Heat the oil in a frying pan on a fairly high flame. Add the onion and fry until they start to go brown at the edges.

Add the garlic and fry for another couple of minutes.

Add all the spices except the garam masala and fry for a couple of seconds.

Gradually add the yoghurt, stirring well before adding the tomatoes. Continue cooking and mash the tomatoes into the sauce with the back of the spoon. Add the vegetable stock and bring to the boil. Cover and simmer for another 5 minutes. This part of the recipe can be done in advance.

When you are ready to eat, heat it through, add the cream and garam masala and then arrange the eggs on top.