Boil the eggs until hard-boiled, cool them in cold water, and peel.

Prepare all the ingredients in advance, as the cooking process is quick.

Chop the onion, mince the garlic, grate the ginger, and chop the chili pepper (remove seeds for less heat).

Measure and set aside the spices: mustard seeds, turmeric, paprika, and curry powder.

Finely chop the tomatoes (if using fresh). For canned tomatoes, measure 100g.

Stir the coconut milk to ensure even consistency if separated.

Heat the oil in a pan and add the mustard seeds.

Cover the pan with a lid as the seeds will pop when heated.

Once the popping stops, reduce the heat and add the onion and chili pepper. Sauté for about 20 seconds until the onion becomes translucent.

Add the ginger, garlic, paprika, and turmeric.

Cook for about 30 seconds, stirring occasionally to prevent burning.

Add the chopped tomatoes and curry powder. Mix well and simmer for 5 minutes.

Pour in the coconut milk and let it simmer for 3–4 minutes. Season with salt to taste.

Add the halved boiled eggs to the sauce, ensuring they are well coated.

Simmer for an additional 5 minutes.

Sprinkle with chopped parsley or your chosen greens, cover with a lid, and turn off the heat.

Let the dish rest for about 10 minutes to absorb the flavors.

Serve as a warm appetizer on a larger platter or as a main course with your favorite vegetable garnish.

Enjoy your meal!