PREPARATION

 
1. To hard boil eggs perfectly, add 5 eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.

2. Heat 1 tablespoon coconut oil in a pot, add 1 teaspoon mustard seeds, 1 cinnamon stick, 3 pods cardamom, 5 black pepper, 1 tablespoon green chili and stir.

3. Add 1 teaspoon ginger, 1 tablespoon garlic and 165 grams onions. Cook till the onions turn soft and translucent and add 250 grams tomatoes, 1/2 teaspoon turmeric, 1 teaspoon coriander, 1/2 teaspoon red chili, 1 1/2 teaspoon salt and stir. Let the tomatoes cook till they are pulpy.

4. Now add 75 milliliters tamarind water and 85 milliliters thick coconut milk. Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5 minutes.

5. Pour 165 milliliters thin coconut milk and stir.

6. Drop the eggs in the curry, and cover and let it sit for 5 minutes before serving.

7. Serve hot. Tamarind water To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry. Coconut milk Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.