Egg Curry with Steamed Rice

Step 1: Prep the Rice and Eggs

1. Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions, then cover and set aside to keep warm.
2. Place the eggs in a small pot of water, bring to a boil, and cook for 8 to 9 minutes for a hard-boiled texture. Transfer them immediately to cold water, let cool, then peel and set aside.

Step 2: Build the Curry Base

1. Heat the cooking oil in a pan over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and golden.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the curry powder, ground turmeric, and salt. Stir constantly for about 30 seconds to toast the spices and release their aroma.

Step 3: Simmer the Sauce

1. Pour in the canned chopped tomatoes and water. Stir well, scraping up any spices stuck to the bottom of the pan.
2. Bring the mixture to a gentle simmer, cover, and let it cook for 10 minutes to allow the sauce to thicken and the flavors to meld.

Step 4: Combine and Serve

1. Slice the peeled hard-boiled eggs in half lengthwise.
2. Stir the garam masala into the curry sauce. Taste and adjust the seasoning with salt if needed.
3. Carefully nestle the egg halves into the warm curry sauce, yolk side up, and spoon some of the gravy over them. Let them warm through in the sauce for 2 minutes.
4. Portion the warm steamed rice into bowls, ladle the rich egg curry alongside, and garnish with fresh chopped coriander.