Golden Egg Curry

• 8 eggs
• oil for deep-frying
• 2 ripe tomatoes
• 25 g (

Put the eggs in a saucepan of water and bring to the boil. Boil for about 6 minutes, until medium-hard, then cool quickly in a bowl of cold water. Shell them. You can now deep-fry the eggs if you wish. Fill a karhai or heavy-based saucepan one-third full with oil and heat to about 170°C/325°F (a cube of bread will brown in 20 seconds). Fry the eggs in batches until golden and crisp. Drain on pa