Egg's in Coconut Milk

Recipe Ingredients:

4 hard boiled eggs
4 tbsp sunflower oil or olive oil
4 red chillies, finely chopped
1 large onion finely chopped
2 tbsp ginger puree
2 tbsp garlic puree
2 tbsp ground coriander
1/2 tbsp ground turmeric
1 tbsp chilli powder
1/2 tbsp peppercorns 
1/2 tbsp cloves
1/2 tbsp cardamom pods
125 gm tomatoes, finely chopped,cooked
200 ml coconut milk
salt (according to taste) 

How to Prepare:

Heat oil over in a medium saucepan over a medium-high heat and add the onion. cook untill the onion is soft but not brown. Add the ginger and garlic purees, red chillies and cook for 2-3 minutes.

Reduce the heat to medium, add chilli powder, pepper corns, cloves, cardamoms, coriander powder and turmeric powder to the onion mixture and cook for 1-2 minutes. Reduce the heat to low and continue to cook for 2-3 minutes.

Add half the tomatoes and cook for 2-3 mintes. Add the remaining tomatoes and cook for further 2-3 minutes.

Add the coconut milk, bring to slow simmer and cook, uncovered, for 6-8 minutes, stirring regularly.

Mean while, shell the eggs and using a sharp knife, make 4 slits lengthwise on each egg without cutting them through. Add the eggs to the pan. Increase the heat slightly and cook for 6-8 minutes.

Remove from heat and transfer the curry to the serving dish and serve hot.

Serving Suggestions:

Serve with hot rice.