Egg coconut curry

Ingredients For Egg Coconut Curry:

Coconut milk 3/4 cup
Eggs Boiled 5
Oil 3 tbsp
Onions 2
Curry leaves 8-10
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tbsp
Tamarind paste 1 tbsp
Salt to taste
Corn 1/4 cup
Coriander leaves a few

Method:
Heat oil, add chopped onions and sauté till golden.
Add curry leaves and continue to sauté for 2 minutes more.
Add turmeric powder and coriander powder and mix well.
Add red chili powder and ginger garlic paste and sauté.  

Add 1 cup water and cook the gravy add tamarind pulp and salt and simmer.
Blend till smooth.
Transfer it back into the pan.
Add coconut milk and mix well and simmer stirring continuously.
Halve the eggs and remove the yolks.
Fill up the egg holes with corn.
Pour the gravy into a serving dish, place the egg halves over the gravy.
Garnish with coriander leaves and serve hot.

Egg Coconut Curry by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.