Sri Lankan Egg Curry Recipe

Ingredients:
8 eggs
2 tbs rice bran oil
1 brown onion, finely chopped
2 long fresh green chillies, finely chopped
3 garlic cloves, crushed
3cm-piece fresh ginger, peeled, finely grated
12 fresh curry leaves
1 tbs curry powder
3 tsp Jeeny's Roasted Shrimp Paste
1/2 tsp ground turmeric
1/2 tsp ground fennel
3 (about 250g) ripe tomatoes, chopped
2 x 270ml cans coconut milk
Chopped fresh coriander, to serve
Sliced fresh green chilli, extra, to serve
Steamed basmati rice, to serve

Method:
Step 1: Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 4 minutes. Cool under cold water. Peel.
Step 2: Meanwhile, heat oil in a large, deep frying pan over medium heat. Stir in the onion for 8 minutes or until golden. Stir in chilli, garlic, ginger, curry leaves, curry powder, shrimp paste, turmeric and fennel for 1-2 minutes or until aromatic. Add tomato. Cook, stirring occasionally, for 2 minutes. Add coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until curry thickens.
Step 3: Add the eggs. Cook for 2 minutes. Season. Sprinkle with coriander and extra chilli. Serve with rice.