Heat ghee in a large pan over medium heat. Add the sliced onion (and pandanus leaves, if using). Cook, stirring occasionally, for about 5 minutes until the onions.

Pound the toasted fennel seeds, coriander seeds, cinnamon stick, and cassia bark in a mortar and pestle. Set aside.

To the softened onions, add the finely chopped garlic, ginger, and optional fresh chillies (for heat). Stir. Then add your freshly ground spice mix, along with turmeric, cumin, fenugreek, nigella seeds, curry leaves and white pepper. Stir well to toast the spices until fragrant.

Fill a pot with water and gently add the eggs. Bring to a boil and cook for 6 minutes for soft-boiled eggs. Once cooked, transfer the eggs to a bowl of cold water, allow to cool, then peel and set aside.

Into the toasted spices and onions, pour in the coconut milk, followed by the Massel Chicken-Style Stock. Stir to combine, and bring the mixture to a gentle simmer.

Once the curry base has simmered for about 5-10 minutes, gently add the peeled eggs into the curry. Allow them to infuse in the sauce for another 5 minutes so they absorb the flavours.

Serve the curry in bowls, garnished with fresh basil leaves (or any herbs of your choice) and a sprinkle of nigella seeds for extra flavour. This curry is can be served with rice, roti, or on its own.