- 6 boiled eggs
- 2 tbsp coconut oil
- 1 tsp mustard
- 3 cardamoms
- 3 cloves
- A small piece of cinnamon
- 1 bay leaf
- 2 finely chopped onions
- 1" piece ginger
- 6 cloves of garlic
- 2 tomatoes
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1/2 tsp fennel powder
- 1/2 cup of thick coconut milk
- 1.5 cup of second coconut milk
- Enough salt
- Coriander leaves
Heat coconut oil in a heavy-bottomed pan, add mustard seeds, cardamom, cloves, cinnamon and coriander leaves.Fry for 30 seconds
Add finely chopped onion, ginger, garlic and green chillies.
When the oil turns clear, add the spices. When the green aroma of the masala changes, add finely chopped tomatoes.
When everything is well combined, add one and a half cups of second coconut milk and enough salt.
An egg can be crushed well by hand and added to the curry to enhance the taste of the egg curry.
When the curry boils well and starts to thicken, add the boiled egg and the first coconut milk.
When it starts boiling, sprinkle coriander leaves and turn off the heat.