Hard-boil the eggs in boiling water for 8 - 10 minutes. Cool them completely in cold water, then remove the shells.

Peel the onion and chop it finely Heat the oil in a large saucepan and fry the onion gently for 2 - 3 minutes, until it is soft, but not browned.

Add the cinnamon, bay leaf, cardamoms and cloves and fry for 1 minute. Stir in the ginger and garlic pastes. Add the coriander, cumin, turmeric, garam masala and chilli powder. Stir together well and fry for 30 seconds.

Add the canned tomatoes and salt to the spices. Stir in well and simmer for 5 minutes. Add the water or stock, and bring the mixture to the boil.

Put the eggs into the curry sauce and simmer for 10 - 12 minutes.

Chop the coriander leaves and the green chillies finely and sprinkle them over the cooked eggs, to garnish.