Coconut Egg Curry

In college I was on a little dance team. (shoutout to my girls on #TeamFinesse) One of the girls invited us all over for dinner one day when her mom was in town where she made a variety of amazing dishes; one of which was an egg curry. It had a tomato and garlic base with just the right amount of spice that kept you reaching for a glass of water but also kept you coming back for more. I don’t know whether it was not having had a home cooked meal in so long, the recipe itself, or the fact that aunty served each of us as if we were one of her own children, but that memory has stayed with me ever since. I have tried to re-create that same recipe many times and by no means does this even come close, but I thought I’d share with you all my best attempt.

*Recipe* - 6 Hard boiled eggs - 1 T coconut oil - 1 t mustard seeds - 1-1 in. cinnamon stick - 3 cardamom pods - 5 whole peppercorns - 2 green chilies, cut - 1 T ginger garlic paste - 2 onions, finely sliced - 3 tomatoes, finely chopped - 1 t coriander powder - 1/2 t Kashmiri chili powder - 1/2 t turmeric powder - 1/4 c tamarind water - 1 can of coconut milk - Salt to taste - 1 sprig of curry leaves

* In a large pan heat up your oil on medium. When hot add the mustard seeds, cinnamon, cardamom, peppercorns, curry leaves, and green chilis. Once they start to pop, add your onions and ginger garlic paste and cook until the onions soften. * At this point, add your tomatoes, and other powdered spices. Let them cook until you see oil peek on the sides of the pot, then add tamarind water. Pour half a can of the coconut milk into a cup and add half a cup of water to it and mix and pour it into your curry. Stir everything and bring to a boil and cook until the curry becomes as thick or thin as you prefer. Check the seasoning at this point. * Add your eggs in whole or slit in half. Gently mix and coat your eggs so they don’t break. Turn off the heat and pour the rest of the coconut milk. Gently mix, cover, and let sit for some time before serving.