Make a small incision on the hard boiled eggs, and marinate with salt and turmeric.
Shallow fry until golden brown and set aside.
Heat a wok over medium heat. Once hot, add oil, onions, ginger, garlic, and chilly mash. Add a pinch of Sprig Celery Sea Salt and sauté for 2-3 minutes, stirring frequently.
Add the mango mash and Sprig Coconut Palm Sugar. Stir and cook until the mango mash develops a brownish colour
Add grated raw mango and half a cup of warm water. Bring to a simmer over medium heat.
Once simmering, add the coconut milk. You want a simmer, not a boil, which should be around low to medium-low heat.
Add the eggs and cook for another for 5-10 minutes, stirring occasionally.
When done, add Sprig Mango Jalapeno Sauce, stir well and let it rest for 3 to 5 minutes before serving so that the curry gets infused with the flavour of the sauce
