Coconut Egg Curry

• 1 lb tomatoes (1 quart if using canned tomatoes)
• 1/2 pint (1 1/4 cups) water
• 1 large onion
• 1 clove garlic
• oil for frying
• 1 tablespoon ground almonds
• 1 teaspoon chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground ginger
• 1 green chili, sliced lengthwise
• 2 oz. creamed coconut (1/2 can coconut milk)
• 1 bay leaf
• 1 heaping tablespoon gram flour or cornstarch
• salt to taste
• 6-8 hard-boiled eggs

1. Cook tomatoes in the water for a few minutes or till soft (omit this step if using canned tomatoes.
2. Drain, pass through a sieve and set aside.
3. Slice onion and cruch garlic.
4. Heat a little oil and fry onion till brown.
5. Add almonds, chili powder, turmeric, coriander, ginger, chili and garlic.
6. Fry, stir till browned.
7. Put in sieved tomatoes, coconut milk and bay leaf and bring to the boil.
8. Stir in the gram flour and lower heat.
9. Season with salt and simmer gently for 30 minutes till thickened.
10. If too thick add a little more water.
11. Halve and add the eggs.
12. Cook for five minutes more and serve with nan or roti.

tomatoes, water, onion, clove garlic, oil, ground almonds, chili powder, turmeric powder, ground coriander seeds, ground ginger, green chili, creamed coconut, bay leaf, gram flour, salt, eggs

Taken from www.epicurious.com/recipes/member/views/coconut-egg-curry-51815441 (may not work)