Every now and then, something about a recipe grabs you and pulls you in, whispering ‘cook me, eat me’.
It may be an ingredient, a new technique, a foolproof twist on an old favourite; it may be the colours; it may be the story behind its creation.
This recipe by Naomi Duguid had that something. Maybe it was the picture of golden-skinned eggs nesting in just enough vibrant red-yellow tomato based sauce. Maybe it was the intriguing idea of shallow frying boiled eggs in turmeric oil until it blisters, the browned outside contrasting with the tender egg white beneath the surface.
Maybe it was also the attraction of using the simplest ingredients in an Asian kitchen to create a complex and nourishing curry.