Nadan Mutta Curry | Kerala Egg Curry with Coconut Milk

In a thick bottomed pan heat 2 tablespoon coconut oil. Add ½ teaspoon fennel seeds and let them crackle.
Next add 12-15 fresh curry leaves, 1 green chilli roughly chopped and 1 large onion finely sliced.
Fry it on low flame for next 5-7 mins until the onions are golden brown. And then add ½ teaspoon ginger garlic paste.
Cook until there is no more raw smell and then add spice powders – ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon black pepper powder, ½ teaspoon garam masala powder.
Fry for a few seconds and add 1 large tomato pureed. Mix well.
Cook for a couple of minutes and add little bit of water as needed. Continue cooking on low flame for 4-5 mins.
Add salt as needed and cook it covered on low flame for another 4-5 mins.
Oil should ooze out from the edges and the curry should condense, coming together.
Meanwhile, make slits all over the 3 hard-boiled eggs.
Drop the boiled eggs into the curry and mix well. Cook covered on low flame for 3-4 mins.
Now add ¼ cup thick coconut milk and switch off the heat.
Mix well and adjust the consistency of the curry if needed by adding a little bit more water (optional).
Serve hot immediately with parotta, chapati, roti, appam.