Keralan Egg & Tomato Curry

Ingredients

• 8 eggs
• 400 g tinned chopped tomatoes
• 200 ml tinned coconut milk
• 2 onion
• 4 clove garlic cloves
• 1 tsp curry leaves
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 tbsp coconut oil
• 1 fresh green chilli

Method

1. 1

   Hard-boil the eggs for 8 minutes, then cool, peel and halve them.

2. 2

   Heat coconut oil in a wide pan. Add curry leaves and let them sizzle for 30 seconds.

3. 3

   Add the sliced onions and fry for 8 minutes until golden. Add crushed garlic, sliced chilli, coriander and turmeric. Cook for 2 minutes.

4. 4

   Pour in the chopped tomatoes and simmer for 10 minutes, stirring occasionally.

5. 5

   Stir in the coconut milk and bring back to a gentle simmer.

6. 6

   Nestle the halved eggs into the sauce, cut side up, and heat for 3 minutes. Serve with steamed rice or appam.