Potato, coriander and egg curry – Gourmet Traveller

Ingredients

• 675 gm small waxy potatoes, such as kipfler, scrubbed
• 1 tsp each ground coriander and ground cumin
• ½ tsp cayenne pepper
• ¼ tsp ground turmeric
• 4 eggs
• 60 ml (¼ cup) vegetable oil
• ½ tsp each cumin seeds and brown mustard seeds
• 2 dried long red chillies
• 2 tsp finely grated ginger
• 60 ml (¼ cup) tomato passata
• 2 tbsp thick natural yoghurt
• 1/3 cup (loosely packed) coriander
• To serve: steamed rice