Goan Anda Curry

1 tsp coconut oil 1/2 onion, sliced 5-6 curry leaves 1/2 tsp mustard seeds 4 large Burford Brown eggs 1 Goan Curry Sauce 1 tbsp chopped coriander Suggest serve: steamed rice

Soft boil the eggs for 6 minutes. Peel and set aside. In a pan, heat the oil and add the mustard seeds, onion and curry leaves. Allow to sizzle, then add the Goan Curry Sauce and bring to the boil. Add the soft boiled eggs. Cover with a lid and simmer for 4-6 minutes. Garnish with chopped coriander and serve with steamed rice.