½ teaspoon cayenne pepper

1 teaspoon ground cumin

½ teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon lemon juice

½ - ¾ teaspoon slat

2 tablespoons olive or groundnut oil

50 g (2 oz) onion, finely chopped

2.5 cm (1 in) piece of fresh root ginger, grated to a pulp

2 teaspoons tomato puree

150ml ( ¼ pint) chicken stock

300 ml ( ½ pint ) single cream

2 tablespoons chopped fresh coriander

 6-8 hard-boiled eggs, peeled and cut lengthways in half freshly ground black pepper

Mix the cayenne, cumin, garam masala, coriander, lemon juice, salt and some black pepper with 1 tablespoon of water in a cup.  Set aside.  Put the oil in a large frying pan and set it over a medium high heat.  When it is hot, add the onion and stir-fry until it turns brown at the edges.  Add the ginger and stir for10 seconds, then add the paste from the cup and stir for 30 seconds.  Stir in the tomato puree, chicken stock, and bring to a simmer. Cover and simmer gently for 2-3 minutes.