Plum Sauce

1 Kg plums, stoned and roughly chopped
100 g water
2 T sugar
a pinch salt

Place all of the ingredients into a saucepan and bring to the boil. Cook until soft and saucy in consistency.
Once cooked, cool and blend until smooth

Store in an airtight jar in the fridge for up to one week, or freeze.

OR:

Sticky grilled plum sauce

INGREDIENTS
12 Flavourburst plums
2 T Butter
50 g Demerara sugar
3 T soya sauce
2 limes, juiced

COOKING INSTRUCTIONS
Halve the Flavourburst plums and place on the grill or braai for 5 minutes, or until they begin to char. Brush with a little butter, then grill the other side.

Bring the sugar, soya sauce and the juice of the limes to a simmer in a saucepan. Add the grilled plums and adjust the seasoning to your liking, adding more sugar or soya sauce if necessary.

Leave it chunky to make a dipping sauce or simmer further for a basting sauce.

INGREDIENTS
500 g frozen all-butter puff pastry, thawed
coriander, to garnish
For the curry:
6 extra-large free-range eggs
4 T canola oil
1 large onion, halved and thinly sliced
3 garlic cloves, finely grated
1 x 6 cm fresh ginger piece, peeled and finely grated
1 T fresh or ground turmeric
10 curry leaves
1 T yellow mustard seeds
1 T ground coriander
1 T garam masala
3 T tomato paste
1 T sugar
1 green chilli, split lengthways
3⁄4 cup water

COOKING INSTRUCTIONS
1. When the pastry is soft enough to handle without breaking, roll each sheet into a large sausage-like shape. Cut each roll into 4 equally sized portions and stand each piece upright on the cut side. Lightly flour your work surface.

2. Press down into a patty shape, then roll out the dough to the desired size. Place in the freezer while you make the curry – they can be cooked from frozen.

3. To make the curry, boil the eggs for 6 minutes. Remove from the water and place in cold or iced water. Once cool enough to handle, peel the eggs and set aside.

4. Heat the oil in a pan over a medium heat. Add the onion and cook until it starts to brown, then add the garlic and ginger and cook for 1 minute. Add the turmeric, curry leaves, mustard seeds, coriander and garam masala. If the pan looks a little dry, add another tablespoon of oil and some water. Cook for 1 minute or until fragrant. Stir in the tomato paste, sugar and chilli, then add the water and mix through.

5. Cook for about 10 minutes or until the liquid has reduced, then add the eggs and gently stir through, spooning the sauce over the eggs making sure they are all covered.

6. Cook for a further 5 minutes, then turn off the heat and cover with a lid while preparing the paratha.

7. Heat a non- stick pan over a medium heat. Add a few paratha to the pan and cook for 2 minutes on each, side or until both sides are golden and flaky. Repeat with the remaining paratha. Serve with the egg curry, garnished with coriander.