Make small slits all around each hard boiled eggs and coat in turmeric powder and marinade for ten min. In a heavy based pan, add the cooking oil and shallow fry the eggs coated in turmeric until it is golden brown. Remove and leave to rest on kitchen paper to remove excess oil, leave to aside for later.

In the same oil used for frying the eggs add the cinnamon stick, aniseed, bay leaf, cardamom, peppercorn and cook for 1 min. Add the garlic and ginger and cook until golden brown.

Add the onions and chillies and cook until onions caramelise (approx 15 min on medium heat). Add salt and cook for further 2 min.

Add the curry powder and cook until the oil separates from the thick sauce mixture

Add the eggs and cook for further 5 min.

(Optional) Add boiling water to loosen the sauce mixture and cook for further 5 minutes until sauce boils over

Garnish with the fresh coriander and serve with boiled rice