Hardboil eggs by placing them a saucepan, cover with cold water and cook for 10 minutes till done. Drain eggs, cool and peel them .
Peel and chop onion into small dice.
Heat canola oil in a saucepan . When the oil shimmers, add mustard and fennel seeds. Let the seeds splutter for 10 seconds, then add ginger, curry leaves and onions. Sauté onions for 5 minutes till translucent and soft.
Sprinkle in powdered spices, salt and stir to mix.
Add coconut milk and bring to a low boil.
Cut eggs vertically in half and slide them into curry. Let eggs simmer for a few minutes.
Garnish with cilantro and serve .
Egg curry to arrives very well with a bowl of hot cooked rice.