By Alice Hart
Traditionally, the eggs in this fragrant curry would be hard-boiled but it is far more delicious when they’re a little soft inside. To soft boil eggs, cover them with cold water in a saucepan and place over a medium heat. As soon as the water boils, remove from the heat and set aside for 7 minutes. Refresh in cool water.
Cut a shallow cross in the base of the tomatoes with a sharp knife and place them in a bowl. Cover with boiling water and leave for 1 minute. Drain and peel, then roughly chop the flesh and set aside.
Heat the oil in a wok or saucepan, add the shallots, garlic and ginger and cook for 1 minute. Add the coriander seeds, cumin seeds, turmeric, sambal oelek and the chopped tomatoes and saut