Egg Curry (Baida Curry)

INGREDIENTS

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 2 whole cloves
• 1 2-inch piece cinnamon stick
• 3 green cardamom pods , cracked
• 1 medium yellow onion, finely chopped
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced ginger
• 2 serrano chile peppers, seeds and membranes discarded, finely diced
• 1 teaspoon garam masala
• authentic homemade garam masala , click link for recipe (HIGHLY recommended)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground fennel seeds
• 8 curry leaves (optional)
• 1/4 teaspoon Kashmiri chile powder (or more according to heat preference)
• 3 ripe tomatoes, finely chopped
• 2 tablespoons ketchup
• 13.5 ounces coconut milk (1 can)
• 1 teaspoon salt
• 6 hard-boiled, shelled eggs, cut in half
• 2 tablespoons chopped cilantro

INSTRUCTIONS 

1. Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant.  Be careful not to scorch them.  
2. Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and cook for 2 minutes. 
3. Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.  
4. Add the coconut milk and salt and bring to a boil.  Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally.  Stir in the cilantro.  Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.
5. Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao, biryani, or wrapped in a delicious homemade dosa.