Tamal Ray’s recipe for boiled egg curry

A quick, filling midweek meal you can make from economical store-cupboard ingredientsWhen I was growing up, this traditional Bengali curry was our go-to store-cupboard dish – the thing we made when there wasn’t any decent fish at the market or we’d forgotten to defrost some chicken. It was made with ingredients we always had and I used to think of it as the poor cousin of the richer meat dishes we had at other times. Nowadays, I remember it far more fondly: a gentle, nutritious