Nadan Mutta Curry

Ingredients

• 6 eggs, boiled
• 1 can coconut milk
• 3 onions, sliced
• 1 tbsp ginger-garlic paste
• 2 tomatoes
• 2 tsp kashmiri chilli powder
• 1 tbsp coriander powder
• 1 tsp fennel powder
• 1/2 tsp turmeric
• 25 curry leaves
• 3 tbsp coconut oil

Method

1. Coconut oil, curry leaves, then onions cooked slow for 10 minutes till soft and golden.
2. Ginger-garlic paste, then take the pan off the heat for the powders — they burn in seconds on a hot base.
3. Tomatoes and salt, cook till the oil separates.
4. Thin coconut milk plus 1/2 cup water. Simmer 8 minutes.
5. Halve the eggs and lay them in cut side up. Spoon gravy over rather than stirring.
6. Thick coconut cream last, heated through but never boiled. Appam or rice.