Curried Eggs

4 eggs
15 ml/ 1 tbsp sunflower oil
1 small onion, finely chopped
2.5 cm/1 in piece of fresh root ginger, peeled and grated
2.5 ml/ 1/2 tsp ground cumin
2.5 ml/ 1/2 tsp garam masala
7.5 ml/ 1 1/2 tsp tomato paste
10 ml/2 tsp tandoori paste
10 ml/2 tsp lemon juice
250 ml/8 fl oz/ 1/4 cup single cream
15 ml/ 1 tbsp chopped fresh coriander
salt and freshly ground black pepper
coriander sprigs, to garnish
Serves 2
Put the eggs in a pan of water Bring to the boil, lower the heat and simmer for 10 minutes.
Meanwhile, heat the oil in a frying pan. Cook the onion for 2-3 minutes. Add the ginger and cook for I minute more.
Stir the ground Cumin, garam masara, tomato paste, tandoori paste, lemon juice and cream. Cook for 1-2 minutes, then stir in the Coriander. Season with salt and pepper.
Drain the eggs, remove the shells and cut each egg in half Spoon the sauce into a serving bowl, top with the eggs and garnish with coriander sprigs. Serve at once.