6 eggs (boiled)
2 1/2 cups coconut milk
1 tspn chillie powder
1 tspn ground cummin seeds
1 tspn saffron powder
Salt to taste
2 dessert spn pounded maldive fish
1/2 of a large red onion
2 green chillies sliced
1 sprig curry leaves
a few dill seeds
1/4 lime
cooking oil
1 tspn roasted curry powder
Method
Boil the eggs hard and shell them, fork slightly (to avoidbursting), spread a little salt and turmeric powder and deep fry until golden brown.
In a bowl mix together the coconut milk, chillie powder, ground cummin, saffron, salt, maldive fish, 3/4 of the sliced red onions and sliced green chillies.
In a pan temper the remaining onions, curry leaves, dill seeds with a dessert spoon of oil. Now pour the coconut mixture and bring to a boil. Then add the fried eggs
and lime juice and let the curry simmer on a low flame till gravy has an oily appearence. Remove from fire, spread the roasted curry powder and cover.
