- 7 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g grated carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 heaped tbsp korma paste
- 200g granary bread crumbs
- 85g roasted cashew, finely chopped
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell. It's important to always use the egg size stated in the recipe.
While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
Divide the mixture into 6 and flatten with your hands (if the mixture you’re using to coat the eggs in is a little sticky and clinging to your hands rather than the egg, wet your hands a little, or rub with a drop of sunflower oil), then use to wrap round each egg – the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. Rolling peeled eggs in a dusting of flour can help your coating mixture to stick if you’re having trouble. The prepared eggs can be kept in the fridge overnight.
Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.
TipIt's important to under-boil the eggs so they aren’t overcooked by the time they’ve had their second frying or baking stage – but they need to be cooked enough for you to peel. Put eggs into a big pan of cold water then turn on the heat and bring the water to the boil. Once boiling, start your timer for 5 minutes – and make sure the water continues boiling and doesn’t drop to a gentle simmer. Once your timer pings cool under cold water to stop the eggs cooking any further.