Egg-coconut masala curry

• 3 tbsp vegetable oil or olive oil
• 6 eggs, hard-boiled and peeled
• 2 tbsp The Spice Club Garam Masala
• 400 ml coconut milk
• 2 medium red onions, very thinly sliced
• 4 cm fresh ginger, finely grated
• 3 fresh green chilies, thinly sliced, with seeds
• 1 tsp sugar (optional)
• Handful of coriander leaves, chopped
• Rice to serve with it

Step 1: Fry the onions and herbs

• Heat the oil in a large skillet over medium heat. Add the thinly sliced ​​red onions and cook for 5-7 minutes until soft and golden brown.
• Add the finely grated ginger and sliced ​​green chillies and fry for another 2-3 minutes to release the flavours.

Step 2: Add the garam masala and coconut milk

• Add 2 tbsp The Spice Club Garam Masala to the pan and stir well. Fry the spices briefly, about 1 minute.
• Then pour in the coconut milk and bring to a boil. Let the sauce simmer gently for 5-7 minutes so that it can thicken slightly.

Step 3: Add the eggs

• Add the hard boiled, peeled eggs to the sauce. Let the eggs simmer in the sauce for another 5 minutes, so that they can absorb the flavors well.
• Add 1 tsp sugar to taste for a subtle sweetness (optional).

Step 4: Serve and garnish

• Garnish the curry with chopped coriander leaves and serve the dish with steamed rice.