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Start by bringing a saucepan of water to a boil with some vinegar. Gently add eggs and cook for 6-7 minutes. Drain the hot water and immediately dunk the eggs in an ice bath to stop the cooking process. Once cool enough to handle, peel them carefully.
Heat coconut oil or ghee in a pan over medium heat. Toss in the cinnamon, cardamom, and curry leaves. Let them sizzle for about 30 seconds.
Add the garlic and ginger to the pan and cook for another minute until softened. Add the chopped onions and cook until they become soft and translucent, roughly 3-4 minutes. Season with a pinch of salt.
Stir in the chopped tomatoes and cook until they soften. Add the ground coriander, masala, chilli powder, and turmeric powder. Mix and let the spices temper.
Pour in the coconut milk and bring the curry to a gentle simmer. Let it simmer for 5 minutes before gently adding the peeled eggs. Let them simmer for another 2-3 minutes.
Garnish with chopped fresh cilantro and a drizzle of chilli oil (optional). Serve hot over cooked rice.