South Indian Coconut Egg Curry

Ingredients

• Egg - 3 whole
• Onion - 2 whole
• Tomato - 2 whole
• Ginger-garlic paste - 1 tbsp
• Green chilies - 2 whole
• Garam masala - 1/4 tsp
• Chili powder - 1 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1/2 tsp
• Coconut milk - 1/2 cup
• Curry leaves
• Coriander leaves
• Salt
• Oil

Instructions

1. 1Place 3 whole eggs in a saucepan, cover with water, bring to a boil, then cook until hard-boiled; cool the eggs under cold running water, peel, and cut each egg in half.
2. 2Heat oil in a frying pan until hot, then add sliced onions and sauté, stirring occasionally, until they begin to brown in colour and smell sweet.
3. 3Add 1 tbsp ginger-garlic paste, 2 whole green chilies, and a handful of curry leaves to the pan and fry with the onions until the mixture is browned in colour and fragrant.
4. 4Stir in 1/4 tsp garam masala, 1 tsp chili powder, 1 tsp turmeric powder, and 1/2 tsp coriander powder; sauté briefly to bloom the spices so their aroma opens up.
5. 5Add 2 whole tomatoes (sliced) and 1/2 cup coconut milk to the pan, season with salt, and simmer gently until the gravy thickens to a silky consistency.
6. 6Gently nestle the egg halves into the thickened gravy and warm them through so they absorb the flavors.
7. 7Sprinkle coriander leaves over the curry for a fresh finish and serve immediately.