Kerala Egg Curry

• 3 tablespoons of coconut oil
• 1.5 teaspoon of mustard seeds
• 1.5 teaspoons of fennel seeds
• 3 peeled onion
• 600 g chopped tomatoes
• 4 cm ginger root, peeled and minced
• 1.5 tablespoon of curry powder
• 1.5 teaspoon of turmeric
• 200 ml water
• 6 hard boiled eggs cooked for 5 minutes under pressure in the steam basket

1. Prepare the ingredients.
2. Chop the onions.
3. Pour the oil into the cooking pan.
4. Fry the mustard and fennel seeds. Add the onion and brown for 2 minutes.
5. Add the tomatoes, ginger, curry powder and turmeric. Pour in the water. Season.
6. Pressure cooking.
7. Add the eggs and simmer for 3 minutes.
8. Garnish with coriander and serve.

Tip: You can substitute water with coconut milk for a creamier curry.