Egg Bhuna

1. In a pan, heat the oil and add the onions. Sauté till golden, but ensure that the onions do not burn.
2. Add the tomatoes, Shemin’s Curry Paste and a splash of water. Simmer on a medium heat for one minute.
3. Continue to cook on medium for another three minutes, stirring continuously until the masala dries out.
4. At this point, add the hardboiled eggs and stir in. You can cut 4 shallow slits into the egg using a sharp knife to allow some of the flavour and masala to seep in. Cook for two more minutes.
5. Season to taste, garnish with coriander and serve immediately.

Tips:

• Simply double the recipe to serve four people.
• You can add one tbsp desiccated coconut if you prefer a creamier curry .