Fry onion in oil until soft. Add curry and tomato puree.(Along with tomato puree you may add whatever you like - mango chutney, pickle Worcester sauce, a couple of stock cubes, marmite for example.) Add hot water and chopped veg. Peel and add eggs. Bring to the boil then cook for an hour or more, slowly. I find the longer and slower you cook it, the better it tastes. Also, it tastes better the next day if you can cook it the day before and can bear to leave it!

If it's a bit thin, I mix a tablespoon or two of flour into some cold water and add it about ten minutes before it's ready. Don't do it too soon or it sticks like glue to the bottom of the pan and nothing cooks properly.

Serve with boiled rice and 'small chop' - chopped bananas, apple, onion, radish, cucumber, tomato etc and stuff like peanuts, grated coconut - whatever. I find the peanuts, bananas and apple the important bits but that's just me.