Keralan Egg Curry

Name: Keralan Egg Curry
Ingredients: 5 teaspoons coriander seeds; 4 teaspoons fennel seeds; 2 teaspoons ground turmeric; 2 teaspoons Kashmiri chile powder or smoked paprika; ¼ cup canola oil; 2 tablespoons finely chopped peeled fresh ginger; 4 medium garlic cloves, finely chopped (about 2 teaspoons); 4 to 6 fresh green Thai chiles, split lengthwise with stem ends left intact, seeds removed; 2 (8-inch) curry sprigs; 2 medium-size red onions (about 1 1/2 pounds), chopped (about 4 cups); 4 medium-size plum tomatoes (about 14 ounces), cored and finely chopped (about 2 cups); ½ cup water, plus more as needed; 2 teaspoons kosher salt, plus more to taste; 6 hard-cooked eggs, peeled and halved lengthwise; 2 (13.5-ounce) cans unsweetened coconut milk, shaken and stirred; Fresh cilantro, for garnish; Cooked basmati rice, for serving