Sri lankan egg curry

Method

1. Put the eggs into a large saucepan so they sit in a single layer, pour in 2cm of cold water, then bring to the boil over a high heat
2. When the water is boiling, turn off the heat, cover the pan and leave for 4 mins
3. Lift the eggs into a bowl of cold water, peel them when cool enough to handle and poke each a few times with a small knife — this will let in the flavours when they go into the curry
4. Heat the oil in a large, deep frying pan and fry the onions over a low heat for 15 mins, until really soft and golden
5. Stir in the sugar and garlic, cook for 2-3 mins, then stir in the ginger, curry powder and tomatoes
6. Cook for another 2-3 mins, stirring constantly
7. Add the turmeric, cinnamon stick, coconut milk and stock, then simmer for 10 mins
8. Meanwhile, cook the rice according to the pack instructions
9. When the curry sauce has simmered for 10 mins, add in the eggs and simmer for 10 mins more
10. Stir in most of the chopped coriander, if using, then halve some of the eggs to show their golden centres
11. Scatter over the rest of the coriander and serve with the rice and the poppadoms on the side