Boil the eggs with salt and little vinegar for 10 minutes and then run it in cold water once cool, peel it and score it and keep it aside.
Heat a pan to medium flame, add oil , once hot, add in mustard seeds and allow it to crackle.
Next add in the cumin and fennel seeds and allow it to toast for 10 seconds, next add the curry leaves and the finely chopped onions and cook the onions until slightly browned.
Add salt, chopped tomatoes, ginger garlic paste and cover and cook for 5-7 minutes until the tomatoes turn mushy.
Next add the spice powders, that is red chilli powder, turmeric powder, coriander powder and mix it in and cook the masalas for a good 5 minutes or until the raw fragrance is gone.
Next add in the thick coconut milk or the cream of the coconut milk if using canned one.
Cook the masala in coconut milk until the oils slightly separate.
Add in water and mix it in.
Finally add the boiled and scored eggs and cover and simmer for 5 minutes.
Turn off the flame and serve hot with rice or bread.