Cooking Time: 20 minutes
Preparation Time: 15 minutes
Serves: 3

 Ingredients

• 1 ½ Tbsp. Coconut/Mustard Oil
• 1 large onion, grated
• 1 Tbsp. grated fresh ginger
• 2 Tbsp. grated garlic
• 2 Red Chilli (soaked in vinegar and pounded)
• ½ Cup Coconut Milk
• 2 Tbsp. Sprig Coconut Palm Sugar
• Sprig Celery Sea Salt to taste
• 2 tsp ground turmeric
• 2 ripe mangos mashed
• 1 raw mango grated
• 2 Tbsp. Sprig Mango Jalapeno Sauce
• 1 lemon, juiced
• 6 hardboiled eggs, shelled

Instructions 

• Make a small incision on the hard boiled eggs, and marinate with salt and turmeric.
• Shallow fry until golden brown and set aside.
• Heat a wok over medium heat. Once hot, add oil, onions, ginger, garlic, and chilly mash. Add a pinch of Sprig Celery Sea Salt and sauté for 2-3 minutes, stirring frequently.
• Add the mango mash and Sprig Coconut Palm Sugar. Stir and cook until the mango mash develops a brownish colour
• Add grated raw mango and half a cup of warm water. Bring to a simmer over medium heat.
• Once simmering, add the coconut milk. You want a simmer, not a boil, which should be around low to medium-low heat.
• Add the eggs and cook for another for 5-10 minutes, stirring occasionally.
• When done, add Sprig Mango Jalapeno Sauce, stir well and let it rest for 3 to 5 minutes before serving so that the curry gets infused with the flavour of the sauce

Recipe and Images Courtesy: Antara Boruah (Choukascribbled)