Egg Curry With Coconut Milk

A delicious curry made of eggs, tastes nutty and creamy because of the coconut milk in it. Great with steaming hot rice and parathas.

Ingredients
6 boiled eggs peeled with small slits made with the knife
Chop 1 large onion separately to saute first

Ingredients below to be roasted in a bit of oil and ground into a paste
2 big onions chopped
6 cloves of garlic
1 inch of ginger chopped
1/2 cup grated dry coconut
3 cloves
1 small piece of cinnamon
1/2 tspn of white pepper
2 green chillies
2 tomatoes
6 curry leaves
Few sprigs of coriander
Some mint leaves

A pack of thick coconut milk, salt to taste, 1/2 tspn of Kashmiri chilli powder, some chopped coriander for garnishing

Method
In a pan take oil, add the onions to be sauteed, in another pan take all the ingredients for making into paste, roast  adding ingredients one after the other in the same pan, once golden let it cool and make a smooth paste. Add the paste in the first pan once the onion has become golden, saute well till it releases oil. Add the salt, chilli powder and stir, lastly add the eggs, mix well, add the coconut milk, mix well, remove from the heat in a few minutes or the milk may curdle. Garnish with chopped coriander and serve.