Keralan Egg Curry

foodandwine.com

Shari Darke

5 teaspoons coriander seeds

4 teaspoons fennel seeds

2 teaspoons ground turmeric

2 teaspoons Kashmiri chile powder or smoked paprika

¼ cup canola oil

2 tablespoons finely chopped peeled fresh ginger

4 medium garlic cloves, finely chopped (about 2 teaspoons)

4 to 6 fresh green Thai chiles, split lengthwise with stem ends left intact, seeds removed

2 (8-inch) curry sprigs

2 medium-size red onions (about 1 ½ pounds), chopped (about 4 cups)

4 medium-size plum tomatoes (about 14 ounces), cored and finely chopped (about 2 cups)

½ cup water, plus more as needed

2 teaspoons kosher salt, plus more to taste

6 hard-cooked eggs, peeled and halved lengthwise

2 (13.5-ounce) cans unsweetened coconut milk, shaken and stirred

Fresh cilantro, for garnish

Cooked basmati rice, for serving

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