Instructions: Heat the oil in a saucepan, add the onion and fry until golden. Add the garlic and ginger and fry for one minute. Add the remaining spices and fry gently for two minutes, stirring occasionally; if the mixture becomes too dry, add 1 tablespoon water. Add the tomato paste, mix well, then add the water and salt to taste. Cover and simmer for 10 minutes.

Add the eggs, spooning some mixture over them, cover and cook for 15 minutes, stirring occasionally.

Stir in the prawns. When the curry starts to simmer again, stir in the creamed coconut. Let the mixture come to simmering point once more, then serve immediately.

NOTES : Instead of the creamed coconut, I usually use a tin of coconut milk

(found in the Oriental section of the grocery store). It usually separates in the tin, so instead of adding water, I add the liquid part of the milk, and add the more solid part later toward the end of cooking. If you add water and the coconut milk it becomes too liquid for my taste. Serve with Basmati rice (or Pilau rice) and a side dish of curried potato and tomatoes with chapatis.

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