Bombay Coconut Egg Curry Rice Bowl

Instructions

1. 1

   Place the eggs in a small saucepan, cover them with water, and bring to a boil. Cook for 9 minutes, then cool the eggs in cold water, peel them, and cut them in half.

2. 2

   Heat the olive oil in a skillet over medium heat. Add the mustard seeds and cook for about 30 seconds, until they begin to pop.

3. 3

   Add the grated coconut and toast for 1–2 minutes, stirring frequently, until lightly golden.

4. 4

   Reduce the heat to low. Add the Bombay curry powder, turmeric, cumin, dried coriander, ginger powder, chili flakes, and salt. Stir for about 30 seconds to release the aromas without burning the spices.

5. 5

   Add the cooked white rice to the skillet. Stir thoroughly until the rice is hot and evenly coated with the coconut-spice mixture, about 2–3 minutes.

6. 6

   Transfer the seasoned coconut curry rice to a serving bowl and arrange the egg halves on top. Spoon any remaining toasted spices and coconut from the skillet over the eggs, then serve warm.