Creamy Egg Curry for Easter

Method
Pour 3tbs of oil into a kadai. Add mustard seeds and a sprig of curry leaves. Fry 2 onions, 2 tsps ginger and garlic paste....toss in 3 julienned ripe tomatoes and 3 slit green chillies. When the tomatoes are cooked, add 3 tsps of meat masala. Add 3 cups of fresh cream plus salt to taste. Boil four eggs and add them to the gravy. Let it simmer for a few minutes. *This curry goes well with Parathas or Paal Appams.
Linda George