Duck egg and okra curry

Method

1. Bring a large pan of water to the boil, then add the eggs. Cook for 5 minutes, then remove and cool under cold running water. Shell and set aside (see tips).
2. Heat the oil in a frying pan over a low heat and gently fry the sliced shallots until golden brown. Remove with a slotted spoon to a plate lined with kitchen paper and season with salt. Fry the whole, shelled eggs in the pan for 3-4 minutes, turning, or until golden all over. Drain on kitchen paper. Pour off all but 2 tbsp of the oil. Fry the onions for 10 minutes or until soft, then add the turmeric and curry powder and cook for 30 seconds. Add the garlic, ginger and chillies and cook for 30 seconds, then add the chopped tomatoes, tomato purée and stock.
3. Bring to a simmer and cook gently for 10 minutes, then add the okra and cook for a further 8-10 minutes or until the okra is just tender. Stir through the coriander. Halve the eggs and add them carefully to the curry. Remove from the heat and scatter with the crispy shallots. Serve with cooked rice.
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