Konkani Egg Curry

INGREDIENTS
10 - 15 black peppercorns
3 - 4 cinnamon sticks
1 ¼ tbsp black cumin seeds
10 - 12 cloves
3 ¼ tbsp fennel seeds
2 - 3 dry whole red chillies
1 cup grated fresh coconut
2 - 3 tbsp coconut oil
½ tbsp black cumin seeds
2 tbsp finely chopped garlic
2 medium finely chopped onion
Salt to taste
1 tsp nutmeg powder
2 finely chopped tomatoes
3 boiled egg
For Garnish
Coconut oil
Nutmeg powder
Fennel seeds
Black peppercorns
Coriander leaves

PROCESS
Saute black peppercorns, cinnamon sticks, black cumin, clove, fennel seeds and dry red chilli in a pan.
Add coconut in it to saute.
Now blend the saute’d spices along with water in a blender.
Next, heat coconut oil in the same pan.
Saute black cumin, fennel seeds, garlic, onion, salt, nutmeg powder in it.
Next, add tomato in it.
Now mix the blended paste in the pan and cook for 10 mins – 12 mins.
Pour the prepared curry on the slit eggs.
Garnish the prepared curry with coconut oil, nutmeg powder, fennel seeds, black peppercorns and coriander leaves.
Your Konkani Egg Curry is ready.