2 tbsp corn flour
2 tbsp curry powder
200ml coconut oil, for deep- frying
1 brown onion, finely chopped
2 tbsp coconut oil
3cm piece cinnamon stick
3cm piece pandanus leaf
1 tsp cumin seeds, toasted
¼ tsp dill seeds
1 tsp chilli powder
1 tsp curry powder
1 bunch coriander, roughly chopped
½ tsp grated turmeric
3 garlic cloves, roughly chopped
2 long green chillies, finely chopped
1 sprig of curry leaves, leaves picked
400ml coconut cream
2 cups tomato passata
1 punnet baby roma tomatoes
Coriander leaves, to serve
Place eggs in a pot of cold water over medium-high heat. Bring to a boil and boil eggs for 6 minutes. Place in cold water and then peel all of the eggs, set aside.
Heat the coconut oil in a medium saucepan or wok to 180˚C.
While the oil is heating, combine all the remaining ingredients in a heavy-based saucepan with the 2 tbsp of coconut oil, and simmer over medium heat for 8 minutes or until the onions are soft and the sauce has thickened.
Dust eggs with cornflour and curry powder, Deep-fry the eggs in the hot coconut oil for 1 minute or until golden, then drain on absorbent paper.
Add all of the eggs to the curry sauce with the coconut oil, cover with a lid and simmer on low for 20 minutes. Season to taste and garnish with coriander to serve.