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Heat the oil in a wok or medium saucepan.
Pat the eggs with a paper towel to rid them of excess moisture. Fry the eggs in the oil until they become golden all over – about 4 minutes. Remove from the heat and set aside.
Add the butter and the onion, and cook over a low to medium heat until the onion is golden and caramelised.
Now add the garlic and ginger paste and cook for another 3 minutes. Stir in the Rajah Mild Masala Curry Powder and cook for a further minute.
Add the tinned tomatoes and leave to simmer over a low heat for 10 minutes.
Stir in the coriander and cream, and add sugar, salt and pepper to taste. Place the eggs back into the curry sauce and cook gently for 5 minutes.
Serve on fluffy basmati rice, with poppadams and tomato and onion sambals.