Instructions: In a heavy frying pan heat oil and saute the onion until golden. Add the chili, tomato and mango and fry a little longer. Pour in the coconut milk and water and bring to a boil. Add the tumeric, paprika and ground coriander and salt and simmer 5 to 10 minutes.

Rub the curry leaves between your palms to release the flavor, and add them and the fresh coriander to the mixture. Add the lemon juice and simmer for a further 10 minutes.

If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If to be poached, break the eggs gently into the mixture and cook for 3 minutes.

This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice.

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