Egg Curry with Tomatoes from Harvey Day’s ‘Curries of India’

• 6 eggs, 2 oz butter
• 2 onions, chopped fine

Cook this curry in a fireproof dish that you can take to the table. Fry onions, garlic and chillies, deseeded and cut in strips, in the butter, until lightly browned. Add spices and stir for a minute; add tomatoes and ⅓ pint warm water. Cook slowly for ten minutes. Stir the tamarind into ¼ pint water, soak for five minutes and strain the resulting juice into the tomato sauce, or add lemon juice