Guinea fowl eggs work really well as an alternative in this simple but vibrant recipe. They may be a little smaller but the slightly more robust flavour of the guinea fowl egg works really well with spices. Like with any curry, the sauce usually tastes better the next day. So make the curry sauce the day before you need it then add then reheat, add the spinach leaves and hard boiled eggs before serving.
4 Guinea Fowl eggs – medium/hard boiled and cooled
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon turmeric
2 teaspoons garam masala
1 bunch coriander, leaves picked and stalks chopped
1 small onion peeled and finely chopped
5 cm piece ginger, finely chopped
2 cloves garlic, finely chopped
1 birds eye chilli, pricked with a small knife
1 teaspoon tamarind paste
1 tablespoon flour (gram or plain is fine)
500g chopped fresh tomatoes
200ml coconut milk
200g baby spinach
Peel the boiled eggs and place to one side.
Place a large saucepan on a medium heat, add the vegetable oil mustard seeds, turmeric, garam masala and chopped coriander stalks. Stir fry for 2 minutes. Add the onion, ginger, garlic and chilli. Stir fry for a further 5 minutes or until just golden. Stir in the tamarind paste and flour to make a paste. Season with salt. Add the tomatoes, bring to the boil and simmer for 30 minutes or so until thickened and saucy.
Stir in the coconut milk and spinach leaves. Cut the eggs in half and nestle them in to the curry cut side up. Pop a lid on the pan and allow to simmer for 5 minutes.
When it’s ready, season to taste and scatter over fresh coriander leaves. Serve with warmed breads or spiced rice.