1 large garlic clove, crushed (or 3/4 tsp garlic paste)
3/4 in (2cm) piece of fresh ginger, grated (or 1 tsp ginger paste)
3/4 tsp ground turmeric
1/2 tsp chile powder
3 tbsp tamarind extract
1 2/3cups (400 ml) water
pinch of salt
1/2 bunch fresh cilantro, chopped, plus a handful to garnish
pinch of sugar (optional)
Instructions
Shell the hard-boiled eggs and make three shallow slits on the surface of each one. This will help the eggs absorb the tamarind gravy. Set aside.
Heat the oil in a deep pan over medium-high heat. Add the onions and stir until they start to lightly caramelize. Add the garlic and ginger, then the turmeric and chile powder, and continue to cook, stirring frequently, for a further 4–5 minutes until the raw smell of the garlic and ginger has gone. Add the tamarind extract, water, and a good pinch of salt, then reduce the heat to a simmer. Add the chopped cilantro and simmer until the liquid has reduced by half.
Add the hard-boiled eggs and cook, uncovered, over low heat for 10 minutes. If you would like the dish to have a sweet and sour taste, you can add a good pinch of sugar at this point.