Curried greens & duck eggs

Ingredients

• 8 duck eggs at room temperature
• 2 shallots, sliced
• 1 onion, sliced
• 3 cloves of garlic, finely chopped
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp ground fenugreek
• 3 bay leaves
• 2 green chillies, finely chopped
• A bunch of coriander, leaves picked, stalks chopped
• 300g leafy greens (a combination of spinach and cavolo nero works well)
• 500ml stock
• 100g thick yoghurt, plus extra for serving
• Crispy onions, to serve

Method

Boil a pan of water then cook your duck eggs at a hard simmer for 7 mins before plunging straight into ice-cold water.

Meanwhile, in a large pan, gently fry the shallots, onion and garlic in butter, ghee or rapeseed oil until translucent. Add in all the dry spices and bay leaves and cook for a couple of minutes more.

Add in one of the chopped green chillies and the chopped coriander stalks, then the leafy greens and stock. Simmer for 2 mins then remove from the heat and blitz in a blender to create a smooth sauce. Add in the thick yoghurt and stir well.

Peel the eggs and add into the curry sauce.

Serve with a drizzle of yoghurt, a sprinkle of chopped chilli, the coriander leaves and the crispy onions.

Image: Stuart Ovenden