Goan Egg Curry in Coconut Milk


6 hard-boiled eggs – peel and cut in half lengthwise
1 can good (from Thailand) coconut milk, not lite
1 middling onion, sliced very thin
4 or 5 cloves of garlic, chopped
1 teaspoon chopped ginger
2 or 3 green chilles, chopped
1 stick cinnamon, broken up with the flat blade of a knife
1/2 teaspoon turmeric
1/2 teaspoon sugar
Salt to taste
Coconut oil

Fry the onion in the oil until caramelized (middling flame, long time, constant stirring). Add garlic, ginger, green chiles, cinnamon, turmeric, and sugar, and fry for a few minutes, stirring. Add the coconut milk, stir thoroughly, and then ad salt to taste. Now gently put in the eggs, cut side up, and press them under the coconut milk. Simmer a few minutes. For color, garnish with chopped fresh coriander.

Instead of eggs you can use any kind of firm seafood cut into chunks – shrimp, scallops, tilapia. Cook them in the coconut gravy by simmering over low heat.