Ingredients
Method
1.Coarsely chop two of the tomatoes; cut remaining tomato into wedges. Peel and grate ginger. Peel and quarter garlic. Coarsely chop chillies. Blend chopped tomato, ginger, garlic, chilli, salt, coriander and mint until smooth. Reserve ⅓ cup of herb mixture for serving.
2.Cover eggs with cold water in medium saucepan. Bring to the boil, stirring, to centre the yolks. Simmer, uncovered, 2 minutes. Drain; rinse eggs under cold water until cool enough to handle, then peel the eggs.
3.Transfer herb mixture to small saucepan; cook, stirring, about 2 minutes or until fragrant and hot. Remove from heat; stir in yogurt. Season to taste.
4.Warm roti following directions on packet. Serve yogurt mixture topped with eggs and tomato wedges. Drizzle with reserved herb mixture; sprinkle with extra coriander. Serve with roti.
You will need about 1 large bunch of coriander for this recipe. If roti is unavailable, accompany the curry with pappadums, naan or other flat bread.
Note
