Egg Curry

Published under: Egg

4 hard boiled eggs (cut in halves lengthwise)
1 dessert spoonful of sliced red onions
1 ripe or green chilli (cut lengthwise)
a pinch of turmeric powder
a slice of green ginger (chopped)
1 clove of garlic (chopped)
a few curry leaves
1/4 tsp fenugreek
a small piece of cinnamon
juice of half a lime
salt to taste
1/2 tea cup thick coconut milk
1 1/2 cups second extract of coconut milk

1. Put all the ingredients, except the thick milk and the lime juice, into a pan and boil till the ingredients are cooked.
2. Then add the thick milk and lime juice and stir well otherwise it will curdle.
3. Add the eggs, stir for a few minutes, take it off the fire and continue stirring for a couple of minutes longer.

Note: The gravy by itself is know as coconut soup

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