Prick the boiled eggs all over with a fork. Heat 1 tbsp. oil in a pan and shallow fry them till light brown in colour. Keep aside.
Heat the remaining oil and temper with the bay leaves, mustard seeds, cumin seeds, fennel seeds and fenugreek seeds. Allow it to splutter.
Then add the onion and saute till brown. Add the ginger-garlic paste, fried fish paste and all the dry masalas mixed with a little water. Saute well till the oil separates from the sides of the pan.
Add the tomatoes and fry till well mashed up. Add the coconut milk, 1/2 cup water, curry leaves and green chilies and bring it to a boil.
Gently drop the fried eggs and simmer, covered on low flame till the gravy is slightly thick. Serve with plain steamed rice, garnished with coriander leaves.
