Tikka eggs with naan salad

Using a fork, whisk the curry paste and vinegar in a large heatproof bowl.

Cook the eggs in a large saucepan of boiling water for 6 minutes, then drain. While still hot, carefully remove the shells and cut the eggs in half lengthways. Add to the vinegar mixture in the bowl and very gently toss to coat. Set aside to cool.

Combine the carrot, cucumber, mint, chives and almonds in a bowl and season with freshly ground black pepper.

Divide the naan and cos leaves among serving plates. Top with the tikka eggs, then the carrot mixture and serve.