Peel eggs and halve lengthwise.
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.
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Key Ingredients: egg, coriander powder, red chilli, fennel, cumin seeds, turmeric, ginger, garlic, vegetable oil, fenugreek seeds, cinnamon, onion, tomato, coconut milk, lemon juice, coriander leaves