How to make a really spanking egg curry

Sometimes, in fact a lot of times, we have a surplus of eggs so we love to make an egg curry on a Friday night.  It's very simple if you have a deep fat fryer and it can be very quick or as we like it...very slow and wonderful with home made chips.  Here's how.

Ingredients

Deep fried hard boiled eggs : we like to have 4 per person
1 TBSP butter
1 TBSP Olive Oil
2 heaped TBSP Garam Masala powder
1 heaped TBSP Tumeric
1 Medium to large Onion, chopped
4 cloves of garlic, chopped
700g tomato sauce or 6 medium tomatoes chopped up
1 TSP chilli oil (or powder/flakes depending on how spicy you like it)
Salt and pepper to taste
Naan bread (optional)

Instructions

Heat the chilli oil, butter and olive oil over a medium to high heat until the butter is melted.  Lob in the onion and garlic and cook until soft.  Add the eggs (peel and deep-fry at 200 degrees for about 5 min. til golden brown) and gently flip over a few times.

Add the Garam Masala and turmeric and stir gently (it will seem quite dry).
Chuck in the tomato sauce or tomatoes and stir till mixed.
When bubbling, drop to a simmer and walk away for a while - have a glass of beer or wine - your choice.

After at least half an hour have a taste and add seasoning as you wish.  If too dry add some boiling water.
The curry will reduce so watch your heat so as not to dry it out too much.
When the consistency is pretty much how you like it you have the choice of adding some cream, not too much, but enough in case you kicked the arse out of the chilli and it would strip a layer of skin from your tongue if you ate it.
Serve with a bed of chips and remember, if you can, to leave some for tomorrows Curry Pizza.