Ingredients

Steps

• Heat the oil in a heavy-based saucepan or karahi over medium heat.
• Add whole eggs and fry for 1 to 2 minutes until lightly colored.
• Add turmeric and chilli powder and cook for 30 seconds.
• Stir in the coconut milk and bring the mixture to a simmer.
• Add onions, ginger, chillies, and salt.
• Simmer for 5 minutes until the liquid reduces by half and onions soften.
• Add a splash of water if the sauce becomes too thick.
• Stir in sugar and coriander then sprinkle with garam masala.
• Halve the eggs and serve immediately with rice.