Egg curry with rice

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
• Canned chopped tomatoes480 g (120 g)
• Onion (brown/yellow)240 g (≈ 2 onions) (60 g (≈ 0.5 onion))
• Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
• Fresh ginger20 g (5 g)
• Garam masala12 g (3 g)
• Sunflower / vegetable oil40 g (10 g)
• White rice (long grain)300 g (75 g)

Method

1. Hard-boil the eggs 9 minutes; peel.
2. Fry onion, garlic, ginger and garam masala; add tomatoes and simmer 10 minutes.
3. Add the halved eggs to warm through; serve with rice.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• Contains: Eggs — always check the labels of what you buy.