“There are many versions of egg curry; this is one I learnt from a Singaporean Indian friend, who in turn learnt and adapted it from her mum. The fennel seeds give an aniseed fragrance that’s common to many Tamil curries, tomatoes and tamarind lend a sweet-sour tang, while the coconut milk (just a tiny drizzle!) adds a touch of creaminess…

“So few ingredients, but a completely stunning result. Curry leaves are worth seeking out if you have a good greengrocer nearby. Their nutty, popcornlike flavour works incredibly well in tandem with brown butter and fish…