Heat half the olive oil in a pan over medium –high heat and fry the onion till it turns slightly brown.

Add the ginger and garlic and fry for 1 min till fragrant.

The add the cumin and curry powder and stir for 30 seconds, followed by the tomatoes and cook for 5 mins.

Then add the water, bring to a simmer and simmer for 5 mins.

Allow the mixture to cool for a bit before adding to a blender and blending into a paste.

Add the remaining oil into the pan (wipe it clean first) over medium-high heat and add the mustard seeds. When the seeds begin to pop, add the curry leaves and fry for 15 secs.

Then add in the blended curry paste, coconut milk, season to taste, bring the curry to a gentle simmer and cook for 5 mins.

Then add in the hard boiled eggs – yolk side up –and spoon the sauce over them to coat. Let simmer for a few mins till the eggs are heated through.

Serve with some rice or naan etc.