This is a nice, simple, inexpensive coconut masala made with whole eggs that are quickly fried before being finished off in the curry.
3 tbsp mustard oil or vegetable oil
6 eggs, hard-boiled, peeled and left whole 1 tsp ground turmeric
1 tsp Kashmiri chilli powder
400ml/14fl oz coconut milk
2 medium red onions, very thinly sliced
1 1/2 in fresh root ginger, sliced thinly
3 fresh green chillies, thinly sliced, with seeds
1/2 tsp salt
1 tsp sugar
handful of coriander leaves, chopped
1/2 tsp garam masala
boiled basmati rice
Heat the oil in a heavy-based saucepan or karahi over a medium heat, add the turmeric and chilli powder and cook for 30 seconds. Add the whole eggs and fry for 1–2 minutes, or until lightly coloured, then add the onions, ginger, chillies and salt and simmer for five minutes. Stir in the coconut milk and bring to a simmer until the coconut milk has reduced in volume by half and the onions are just softened, adding a splash of water if it becomes too thick. Stir in the sugar and coriander and sprinkle with garam masala. Halve the eggs, and serve with rice.