Egg Curry

• 3 Eggs
• 1 White Onion
• 2 tablespoons Canola oil
• 2 Ginger slices
• 5 Curry leaves
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Fennel seeds
• 1/4 teaspoon Turmeric
• 1/4 teaspoon Chile powder
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Kosher salt
• 1 cup Coconut milk
• 1/2 cup Cilantro

1. Hardboil eggs by placing them a saucepan, cover with cold water and cook for 10 minutes till done. Drain eggs, cool and peel them .
2. Peel and chop onion into small dice.
3. Heat canola oil in a saucepan . When the oil shimmers, add mustard and fennel seeds. Let the seeds splutter for 10 seconds, then add ginger, curry leaves and onions. Saute onions for 5 minutes till translucent and soft.
4. Sprinkle in powdered spices, salt and stir to mix.
5. Add coconut milk and bring to a low boil.
6. Cut eggs vertically in half and slide them into curry. Let eggs simmer for a few minutes.
7. Garnish with cilantro and serve .
8. Egg curry to arrives very well with a bowl of hot cooked rice.

eggs, white onion, canola oil, ginger slices, curry, mustard seeds, fennel seeds, turmeric, chile powder, coriander powder, kosher salt, coconut milk, cilantro

Taken from food52.com/recipes/29669-egg-curry (may not work)