Boiled Egg Curry from Hidden Kitchens of Sri Lanka by Bree Hutchins

Ingredients

• 1 teaspoon salt, dissolved in a little warm water
• 1 teaspoon unroasted chilli powder*
• 1 teaspoon ground turmeric
• 1 teaspoon Manike’s thuna paha (or store-bought roasted curry powder)
• 2 small to medium vine-ripened tomatoes, cut into quarters, then small wedges
• 16 cm (6¼ inch) piece rampe (pandanus) leaf*, cut into 2 cm (¾ inch) pieces
• 1-2 thin green chillies*, cut into thirds
• salt, to taste
• 250 ml (9 fl oz/1 cup) coconut cream*
• ¾ teaspoon fenugreek seeds
• ¾ teaspoon black mustard seeds
• 2 cloves garlic, ground into a paste
• 185 ml (6 fl oz/¾ cup) coconut oil*, plus 1 tablespoon extra
• ½ red onion*, sliced
• 6 free-range organic eggs