Peel and finely chop the onion. Peel, wash and dice the potatoes. Heat the fat in a saucepan. Sauté diced onions in the fat until translucent. Add potato cubes and sprinkle with curry. Deglaze with stock, bring to the boil and cook for about 15 minutes in a closed saucepan, turning occasionally. Peel ginger and dice very finely. Season potatoes with ginger
Clean, wash and halve the tomato, remove the seeds and cut the flesh into fine cubes. Meanwhile boil up 1 litre of salt water and vinegar. Beat the eggs in 4 cups and carefully slide them into the vinegar water. Cook at low heat for about 4 minutes. Wash the coriander, shake dry and pluck the leaves from the stems, except for a little garnish.
Add tomato cubes to the curry and stir in. Arrange curry and 1 egg in each plate. Sprinkle with coriander leaves and garnish with coriander