Malabar Egg Curry (Kerala)

Method

1. 1Heat coconut oil, crackle fennel, mustard, cloves, cinnamon and curry leaves.
2. 2Add onions, brown 10 minutes; add ginger-garlic.
3. 3Stir in tomato with Malabar masala, pepper and salt; cook till oil separates.
4. 4Pour in thin coconut milk, gently bubble 8 minutes till the gravy thickens.
5. 5Slip eggs in (score them lightly first); gently bubble 6 minutes.
6. 6Lower heat completely, stir in thick coconut milk — never boil after; warm 3 minutes.