Baby's First Egg Curry

My son, who is now 1 year and 3 weeks, tried egg curry for the first time yesterday. Rich in protein and creamy as I used cocont milk, this was a very tasty dish. I have started introducing a pinch of chilli in his food now. If I am honest the chilli component in the family meal is next to nothing now because of the children and I am trying to set this straight so that in a few months they should manage to tolerate at least 1 chilli. I will keep you updated on that one!

So for 4 portions I used:

2 eggs
1/2 can of coconut milk
1/2 can of chopped tomatoes or even better use passata as its smooth
pinch of red chilli powder
pinch of tumeric powder
1 tspn mustard seeds
10 curry leaves
1 tspn grated ginger

1. Boil some water in a pan, and let the eggs boil for 8-10 minutes.
2. While they are cooking, add the tomatoes to a pan along with the red chilli powder and tumeric powder and stir for a few minutes.
3. Add the coconut milk and reduce the heat so that it simmers.
4. Now for the tempering process (tadka), in a small pan or a metal ladle, add 1 tablespoon of oil and once hot add the mustard seeds, curry leaves and the ginger. The seeds will start to pop and the ginger will change color, now you know it has cooked so add to the curry sauce.
5. Remove the eggs from the water once they are cooked. Peel and cut in to halves and put them into the sauce.
6. When you are ready to serve, take some fresh bread and remove the crusts. Place them at the bottom of baby's bowl and pour the egg curry over and allow the bread to soak it all in. Yummy!