Coconut milk egg curry

• Egg - 4
• Oil - 3 tblsp
• Cinnamon - 4cm long thin strip
• Cloves - 4
• Cardamom - 2
• Onion - 2 small
• Green Chilli - 3 for medium spicy or 4 for extra spicy
• Ginger - Garlic paste - 1½ tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Cumin (jeera) powder - 1 tsp
• Ground fennel seeds (Sounff/ Sombu powder) - 1/4 tsp (optional)
• Lemon juice - 2 tblsp
• Thick tinned Coconut milk - 7 tblsp or 350ml fresh coconut milk
• Chopped coriander leaves - 1 tsp to garnish
• Water - as required
• Salt - to taste

1. Chop all the onion and coriander leaves; Slit the chilli.
2. Heat a pan on a stove and add oil.
3. When the oil is hot enough, add cinnamon, cardamom and cloves and fry for about 1/2 a minute.
4. Add chopped onion to the oil and saute them on a medium heat until they become translucent.
5. Add chilli and ginger-garlic paste and fry for about 2 minutes.
6. Add turmeric powder, chilli powder and cumin powder, Sounff powder and stir for about a minute.
7. Add salt, about 2 cups of water and coconut milk. If you are adding fresh coconut milk, reduce the amount of water.
8. Add lemon juice; Cover and let it boil on medium heat for about 4-5 minutes.
9. Switch off the heat.
10. Break the egg and put on a scoop. Pour it now into the pan.
11. Repeat the above step for all the eggs. Take care to not to pour the egg over the other one.
12. Cover and let it cook for about 4-5 minutes.
13. Garnish with chopped coriander leaves.
14. Coconut milk egg curry is ready to be served.

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