Storm In My Kitchen

Egg Curry Boil 5/6 eggs. Grind to a fine paste 1 onion, 6-7 garlic cloves, 1 inch piece of ginger, 1 tsp poppy seeds (optional), few each of  clove cardamom, star anise, peppercorns and cinnamon. 1 tsp fennel, cumin and coriander seeds and 2 dry red chillies and half tsp turmeric powder. Heat a tablespoon of oil. Add a finely chopped onion. Fry till the onion starts browning. Add the ground paste and fry a minute. Add a little water, cover and fry till the oil comes up. Add half cup coconut milk. Add the eggs. And a tomato chopped in quarters. Cover and cook 5 minutes. Garnish with coriander leaves and serve with rice or chapattis.