Name: Keralan Egg Curry
Ingredients: 5 teaspoons coriander seeds; 4 teaspoons fennel seeds; 2 teaspoons ground turmeric; 2 teaspoons Kashmiri chile powder or smoked paprika; .25 cup canola oil; 2 tablespoons finely chopped peeled fresh ginger; 4 medium garlic cloves, finely chopped (about 2 teaspoons); 4 to 6 fresh green Thai chiles, split lengthwise with stem ends left intact, seeds removed; 2 (8-inch) curry sprigs; 2 medium-size red onions (about 1 1/2 pounds), chopped (about 4 cups); 4 medium-size plum tomatoes (about 14 ounces), cored and finely chopped (about 2 cups); .5 cup water, plus more as needed; 2 teaspoons kosher salt, plus more to taste; 6 hard-cooked eggs, peeled and halved lengthwise; 2 (13.5-ounce) cans unsweetened coconut milk, shaken and stirred; Fresh cilantro, for garnish; Cooked basmati rice, for serving

Ingredients

5 teaspoons coriander seeds
4 teaspoons fennel seeds
2 teaspoons ground turmeric
2 teaspoons Kashmiri chile powder or smoked paprika
.25 cup canola oil
2 tablespoons finely chopped peeled fresh ginger
4 medium garlic cloves, finely chopped (about 2 teaspoons)
4 to 6 fresh green Thai chiles, split lengthwise with stem ends left intact, seeds removed
2 (8-inch) curry sprigs
2 medium-size red onions (about 1 1/2 pounds), chopped (about 4 cups)
4 medium-size plum tomatoes (about 14 ounces), cored and finely chopped (about 2 cups)
.5 cup water, plus more as needed
2 teaspoons kosher salt, plus more to taste
6 hard-cooked eggs, peeled and halved lengthwise
2 (13.5-ounce) cans unsweetened coconut milk, shaken and stirred
Fresh cilantro, for garnish
Cooked basmati rice, for serving

Steps

Toast coriander and fennel seeds in a small skillet over medium-low, stirring often, until fragrant, about 3 minutes. Remove from skillet, and let cool 5 minutes. Using a spice grinder or a mortar and pestle, grind coriander and fennel seeds until a fine powder forms. Transfer to a small bowl; add turmeric and chile powder, and set aside.
Heat oil in a large saucepan over medium. Add ginger, garlic, Thai chiles, and curry sprigs; cook, stirring constantly, until fragrant, about 20 seconds. Add onions; cook, stirring occasionally, until softened, 10 to 14 minutes. Stir in coriander mixture; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, 1/2 cup water, and salt; cook, stirring often and scraping bottom of pan, until tomatoes begin to break down and mixture forms a coarse paste, about 5 minutes.
Add eggs, cut sides up, to mixture in pan. Pour in coconut milk, and gently stir to combine. Reduce heat to medium-low; cook, stirring occasionally, until flavors meld and eggs are heated through, about 10 minutes. Add additional water, 2 tablespoons at a time, if a thinner consistency is desired. Season with additional salt to taste. Garnish with cilantro. Serve with basmati rice.