Goan Egg Curry

• 6 Eggs-full boiled and shelled
• ½ cup: Coconut cream
• ¾ cup: Coconut-grated
• 2 cups: Grated tomatoes
• 6 cloves: Garlic
• 2 tsp: Chopped ginger
• 2 cups: Grated onions
• 2-3 : Green chillies-slit
• 2 tbsp: Chopped coriander leaves, for garnish
• 2 tbsp: Cumin-roasted
• 1 tbsp: Tamarind paste
• 2-4 : Whole dried red peppers-roasted
• 2 tbsp: Coriander seeds-roasted
• 1 tbsp: Poppy seeds-roasted
• 8-10 : Curry leaves
• 1 tsp: Garam masala
• 1 tsp: Turmeric
• ¼ cup: Oil
• 1 ½ tbsp: Salt

1. Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
2. Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.
3. Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again. Add about 2 cups: water and mix well. When it comes to a boil, lower heat and simmer 8-10 minutes.
4. Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes.
5. Add eggs and serve hot garnished with the coriander leaves.