Peel eggs and halve lengthwise.Key Ingredients: egg
For the spice paste:
Grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.
Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.
Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.
After 3 minutes, pour in water and simmer for 15 minutes.
Pour in coconut milk. Reheat. Sharpen with limejuice. Season.
Add eggs and serve.
, coriander powder
, red chilli
, cumin seeds
, vegetable oil
, fenugreek seeds
, coconut milk
, lemon juice
, coriander leaves