Eggs are expensive now, bro, don't waste them! @whatinthechef’s here to show you how to make a banging coconut egg curry with your leftovers. Serves 2 Total time: 30-40 mins Ingredients 4 tbsp ghee 1/2 tsp mustard seeds 1 cinnamon stick 3 cardamom pods 1 large white onion, grated 2 garlic and ginger blocks 2 tbsp tomato paste 3/4 tsp turmeric 1 tsp cumin powder 1.5 tsp coriander powder 1/2 tsp chilli powder 1.5 tsp madras curry powder 8 eggs 1 tin coconut milk 3 green chillies pinch of chilli flakes (optional) pinch of fenugreek leaves small handful fresh coriander Method 1. Heat the ghee and oil in a pan. Add in the mustard seeds, cinnamon stick, and cardamom pods. Cook for 30 seconds. Grate and add the white onion with a pinch of salt. Cook and stir for a minute. Then add in the garlic and ginger blocks. Cook and stir until the blocks dissolve and the onions start to caramelise 2. In the meantime boiled eggs (for 7 minutes). Once done, peel the eggs and then us...