Egg Curry

This makes an unusual and delicious lunch or brunch, or a great light supper. 
It’s even better when prepared a day ahead,
 so that the eggs have time to absorb the complex flavors of the sauce.

Ingredients Serves 4–6 6 tablespoons vegetable oil 1 small onion, minced 1 1-inch piece ginger, minced 2 teaspoons crushed garlic 1 tablespoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon chili powder 2 whole black cardamon pods, lightly crushed 2 small bay leaves 6–8 whole black peppercorns 8 whole cloves, lightly crushed 1 1-inch cinnamon stick 1/2 cup canned chopped tomatoes, drained 1 teaspoon salt 1+ cups water 6 hardcooked eggs, halved ~ cilantro for decoration

	Directions
	Heat the oil in a heavy-bottomed saucepan set over medium-high heat until sizzling. Add the onions and cook until golden brown, adjusting the heat as needed to prevent burning. Add the ginger and cook for two minutes. Stir in the garlic and cook for one minute. Add the coriander, turmeric, chili powder, black cardamom pods, bay leaves, peppercorns, cloves, and cinnamon stick and cook for 30 seconds. Add half of the tomatoes to the mixture, stir well, and cook for one minute. Add the remaining tomato and the salt and cook for another minute. Pour in the water and stir to combine. Bring to a lively simmer, and then adjust the heat to medium-low. Cook for 15 minutes, stirring often to prevent sticking. Thin the sauce with more water if required. Adjust the seasonings. Pour half of the sauce on a deep-lipped platter, arrange the eggs, and cover with the remaining sauce. Decorate with the cilantro. NOTE: If you make this dish ahead, handle it carefully during storage to ensure that the eggs remain intact. Bring to room temperature, then heat in the microwave before serving.