Egg Curry (Anda Curry)

4-8 eggs

pinch of ground turmeric

pinch of paprika

1 tbsp vegetable oil

50ml vegetable oil

3-4 green cardamom pods

2 cloves

2 bay leaves

1 fresh or dried red chilli, halved lengthways

½ tsp cumin seeds

2 large red onions (300g), finely diced

2 tsp fine sea salt

1 fresh green chilli, halved lengthways

1 tbsp grated or finely chopped fresh ginger

1 tbsp grated or finely chopped garlic

1 ½ tbsp ground coriander

1 ½ tsp paprika

1 tsp ground cumin

1 tsp ground turmeric

pinch of ground mace or nutmeg

2 large ripe tomatoes (200g), chopped

1 tbsp tomato purée

40ml cream

1 lemon wedge

handful of chopped fresh coriander

pinch of garam masala