Kerala Egg Curry

Bring a large saucepan of water to the boil. Add the eggs and boil for 6 mins, then plunge them into a bowl full of cold water to prevent them from cooking further. Peel and set aside.

Meanwhile, finely mince or grate the green chilli. Thinly slice the onion. Chop the tomato into 2cm chunks. Finely mince the ginger. Finely mince the garlic.

Heat the coconut oil in a saucepan set over a medium heat. Once hot, drop a few curry leaves into the pan and cook until crisp. Remove using a slotted spoon to a plate lined with kitchen paper. Set aside.

Add the mustard seeds to the hot pan. Once they splutter, add the cardamom, fennel seeds, ginger, garlic, chilli, onions and remaining curry leaves with a hit of salt. Cook for 3-4 mins until softened. Add the remaining spices and cook for 1 min.

Add the tomato chunks and cook for 6-8 mins, until everything has broken down and come together into a thick paste. Add a splash of water and continue simmering for 2-3 mins.

Add the coconut milk and simmer for a couple of minutes, until the mixture is creamy and has thickened slightly. Add the eggs and baste them in the sauce for 2 mins, until hot.

Garnish with chilli oil, fried shallots, and the fried curry leaves.