Coconut Egg Curry, recipe below. More like this in my curry cookbook. Ingredients: - 1 tbsp Ghee - 4 tbsp Veg Oil - 1/2 tsp Mustard Seeds - 1 Cinnamon Stick - 3 Cardamom Pods - 1 Large White Onion - 2 Garlic and Ginger Blocks - 2 Large Tomatoes - 3/4 tsp Turmeric - 1 tsp Cumin Powder - 1.5 tsp Coriander Powder - 1/2 tsp Chilli Powder - 1.5 tsp Madras Curry Powder - 8 Eggs - Splash of Veg Oil - Sprinkle of Turmeric - Sprinkle of Chilli/Paprika - Large Pinch of Salt - 1 Tin Coconut Milk - 3 Green Chillies - Pinch of Chilli Flakes - Pinch of Fenugreek Leaves - Small handful Fresh Coriander Method: 1. Heat the ghee and oil in a pan. Add in the mustard seeds, cinnamon stick, and cardamom pod. Cook for 30 seconds. Slice and add one large white onion with a pinch of salt. Cooking and stir for a minute. Then add in 2 garlic and ginger blocks. Cook and stir until the blocks dissolve. Then put the lid on and cook on low heat for 15 minutes. 2. In the meantime boiled eggs (I boiled it for 7 minutes). Once done, peel the eggs and then use a piece of the shell to score the eggs all the way around the egg, vertically, 1 cm apart. 3. Once the onions have softened, cut the tomatoes in halves and placed them face down on the onions. Put the lid on and cook on low heat for the further 10 minutes. 4. In the meantime, splash, a bit of oil in a separate pan. Adding the eggs and sprinkle over some turmeric and paprika. Cook and stir until the eggs are lightly fried on the outside. The turn off the heat. 5. What’s the tomatoes are softened, break them down. Then remove any tomato skins. Add in the spices with a splash of water. Cooking and stir for a few minutes or until you can see the oil separate. 6. Add the coconut milk, a large pinch of salt, and a green chilies. Stir and cook for a minute. Then put the lid on and simmer on medium heat for 10 minutes. 7. Once done, remove the lid, and cook for a further minute or two until the sauce stuff to thicken. At this stage, lower the heat, and add in the boiled eggs. 8. Stir, then add a small pinch of salt, fenugreek leaves, and chopped coriander. Stir again, then simmer on low heat for 2-4 minutes. #indianfood #eggcurry - @whatinthechef