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Egg Curry, Goan Style (Madhur Jaffrey)

3 tbsp oil
1 medium red onion (4 ounces) coarsely chopped
3-6 fresh hot green chiles coarsely chopped
2 tsp peeled and chopped garlic
1 tbsp peeled and very finely chopped ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne
1/4 tsp ground turmeric
1 medium tomatoes (10 ounces) chopped
1 tsp tomato paste
1/2 tsp brown mustard seeds
30 fresh curry leaves if available
1 1/2 cups coconut milk
1 1/4 tsp salt
8-12 hard boiled eggs, peeled and chopped in half lengthwise
1 cup chopped cilantro

Put 2 tbsp oil in large skillet and set over medium-high heat. When hot add the red onion and stir and fry until lightly browned. Add the green chiles, stir and fry for another minute, then put in the garlic and ginger. Continue to stir and fry for two minutes. Add the cumin, coriander, cayenne, and turmeric, stir for one minute, then add the tomatoes and tomato paste and cook, stirring often, until the tomatoes have softened. Add 3/4 cup water and bring to a simmer. Cover and simmer gently for five minutes

Empty the contents of the pan into a blender or food processor. Puree, pushing down with a rubber spatula if needed, until you have a paste.

Clean out the skillet you used earlier and heat the remaining 1 tablespoon oil over medium-high heat. When hot, put in the mustard seeds. As soon as they pop, a matter of seconds, put in the curry leaves. Five seconds later, add the paste from the blender, the coconut milk, and the salkt. Stir again and bring to a simmer. Simmer gently for five minutes. Gently slip the hard boiled eggs, cut sides up, int othe sauce and simmer gently for five minutes, spooning the sauce over the eggs if needed. Scatter cilantro over the top before serving.

Serves 6.