Kerala Style Egg Curry

Steps

1. 1
   Place eggs in a large pot of cold water, bring to a boil, and cook for 6 minutes. Immediately transfer to iced water to halt cooking, then peel the shells.
2. 2
   Heat coconut oil in a large heavy-based pan over medium-high heat. Add the peeled eggs and gently turn until golden brown on all sides. Remove with a slotted spoon and set aside.
3. 3
   Finely slice the red onions, chop the tomatoes, finely slice the chilli, and finely grate the garlic and ginger.
4. 4
   Return the pan to medium heat and add mustard seeds and curry leaves. Cook for 30 seconds to release their flavors.
5. 5
   Add the onions and sauté for about 10 minutes until they turn golden brown.
6. 6
   Stir in the chilli, garlic, and ginger, cooking for 2 minutes. Add the Kashmiri chilli powder, coriander powder, garam masala, turmeric, and black pepper. Cook for another minute.
7. 7
   Stir in the tomatoes and season with salt. Cook for another 5-6 minutes.
8. 8
   Pour in the coconut milk and bring to a gentle simmer. Return the eggs to the pan and cook uncovered for 10 minutes, stirring occasionally.
9. 9
   Stir in the lemon juice and adjust seasoning with salt to taste. Serve over steamed rice and garnish with fried curry leaves.