Egg Roast

8 eggs
3 tbsp rice bran oil
1 tsp butter or ghee
12–14 fresh or dried curry leaves
2–3 green finger chillies, stalks removed, pierced with a knife
2 red onions, thinly sliced
SIDS SALT & PEPPER to taste
1 tbsp finely chopped root ginger
3 large garlic cloves, finely chopped
⅔ tsp ground turmeric
1 tsp ground fennel seeds
1 tbsp ground coriander
¼ tsp chilli powder, to taste
1 tsp garam masala
2 tomatoes, sliced
Handful of chopped coriander, to serve

Heat a pan of hot water big enough to fit the eggs. Once it is boiling, add the eggs and boil for 10 minutes. Pour out the water and remove the eggs.
Meanwhile, heat the oil and butter in a wide non-stick saucepan. Add the curry leaves and chillies and fry for 40 seconds. Add the onions and some SIDS SALT & PEPPER and sauté until soft and colouring on the edges - this is important as this dish is characterised by the tangle of browned onions. Add the ginger and garlic and cook gently until the garlic smells cooked. Add the garam masala, powdered spices and give them a few good stirs in the pan.
Tip in the tomatoes and cook for 10–12 minutes until soft, and the masala releases oil back into the pan.
Meanwhile, peel the eggs and halve lengthways, or cut a deep lengthways slit into each without going the whole way through.
Add 120 ml (½ cup) water to the pot and return to the boil. Taste and adjust the seasoning, add the eggs, stir once, or shake the pan to bring it all together, cover and simmer for 4–5 minutes, then serve sprinkled with coriander.