Egg Curry with Coconut Milk

Method

1. 1Score the boiled eggs lightly so the gravy enters.
2. 2Heat coconut oil, crackle mustard and curry leaves, add onions and brown — 6 minutes.
3. 3Stir in ginger-garlic, tomatoes, turmeric, chilli and coriander powder with salt; cook till oil separates.
4. 4Pour in coconut milk and a splash of water, bring to a low gently bubble — never boil hard.
5. 5Slip in eggs, gently bubble 5 minutes so they soak up the gravy.
6. 6Finish with garam masala; rest 5 minutes off heat — the gravy should be golden and silky.