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Boil the eggs for 6 minutes and then plunge into cold water to stop them cooking. Peel and keep ready for your curry.
Heat the coconut oil in a saucepan and add the mustard seeds to it. Once they splutter, add the cardamom, fennel seeds, ginger, garlic, chilli, onions and curry leaves with a hit of salt.
Cook for 3-4 minutes and add the remaining spices and cook for a further minute.
Now add the tomato and cook until everything has broken down and come together into a thick paste. About 6 to 8 minutes. Let it down with some water and continue simmering. Finally add the coconut milk and eggs and simmer for a couple of minutes.
Garnish with some chilli oil and serve with a hopper or bread.