Instructions: Hard boil the eggs. Slice the onion and chilli. Shell the eggs, sprinkle with the turmeric and salt and prick all over with a skewer to allow spices to get into the eggs. Heat the oil and deep fry the eggs until they turn a light golden brown. Drain and remove. Put the coconut milk in a pan and add the onion, chilli, chilli powder, cumin powder, coriander powder, fennel powder and cinnamon stick. Cook over a low heat until the onion is soft.

Cut the eggs in half, add to the pan and simmer for a further 2 minutes.

Discard the cinnamon stick before serving.

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