Egg Curry with Coconut Milk

Instructions

1. 1Place the 6 large Eggs in a medium saucepan and cover with cold water by 2.54 cm. Bring to a rolling boil over high heat, then immediately reduce heat to low, cover, and let sit for 10-12 minutes. Drain the hot water and run cold water over the eggs until cool enough to handle. Peel the eggs and set them aside.
2. 2Heat the 2 tbsp Vegetable oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1/2 tsp Mustard seeds and 10 Curry leaves. Cook for about 30 seconds, until the mustard seeds begin to splutter and the curry leaves are fragrant.
3. 3Add the 1 medium Onion, chopped, to the pot and cook over medium heat, stirring occasionally, until the onion is softened and golden brown, about 8-10 minutes.
4. 4Stir in the 1 tbsp Ginger-garlic paste, 1/2 tsp Turmeric powder, 1/4 tsp Chili powder, and 1 tsp Garam masala. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the 2 medium Tomatoes, diced, and the 1 can Coconut milk to the pot. Stir well to combine, bring to a gentle simmer over medium-low heat (121.1°C / 120°C), and cook for 10 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened slightly.
6. 6Gently add the 6 peeled hard-boiled Eggs to the simmering curry. Reduce the heat to low (93.33°C / 95°C) and cook for 5 minutes, allowing the eggs to absorb the flavors of the sauce.
7. 7Serve the Egg Curry hot. Garnish with the 2 tbsp Cilantro.

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