1/2TspChilli powderAdd more if you like it spicier
1/2Tsp Fennel Seeds
Salt to taste
In a blender, place onion, ginger, garlic and fennel seeds. Blend them to a paste and set aside.
Puree the tomatoes or alternatively use Passata sauce.
Heat Oil in a Pan, add mustard seeds and allow it to splutter.
Add green chillies,curry leaves, cinnamon stick and onion paste and fry them until onion paste begins to brown a bit.This process will take about 5 minutes.
Add tomatoes puree and saute until they get soft and onion tomato mixture comes together. Add all the spice powders -coriander powder, turmeric, garam masala and chilli powder. Add Salt to taste and stir.
Add some water to the onion tomato masala to adjust the consistency.
Add coconut milk, bring the Curry to boil and then simmer for 5 minutes. Now add egg and stir. Serve hot with flatbread.
** Curry Leaves - They are available to buy in asian grocery stores. You may choose to leave it out if its not accessible.Garnish with Coriander leaves if you fancy.