Chettinad Egg Curry

• 6 Egg
• 200 g Fresh coconut
• 2 tsp Black peppercorns
• 6 pieces Dried red chili
• 1 piece Cinnamon sticks
• 2 tbsp Coconut oil
• 1 large Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 3 medium Tomato, ripe
• 1 tsp Ground turmeric
• 2 sprigs Fresh curry leaf
• 400 ml Water
• 1 ½ tsp Fine sea salt

1. Put the eggs in a saucepan, cover with water and bring to the boil. Simmer for 10 minutes, then drain and cool under cold running water. Peel and set aside.
2. In a dry frying pan over medium heat, toast the black peppercorns, dried red chilli and cinnamon sticks for 2 to 3 minutes until fragrant, shaking the pan often. Tip into a blender and let cool for 2 minutes. Add the fresh coconut and 200 ml water, then blend to a smooth paste.
3. Heat the coconut oil in a saucepan over medium heat. Finely slice the yellow onion, then cook with a pinch of the fine sea salt for 8 to 10 minutes until soft and lightly golden. Add the garlic and ginger root (both finely grated) and cook for 1 minute.
4. Chop the tomatoes and add them to the pan with the ground turmeric and remaining fine sea salt. Cook for 6 to 8 minutes, stirring, until the tomatoes break down and the mixture looks glossy. Stir in most of the fresh curry leaf, reserving a few leaves to finish.
5. Stir in the coconut spice paste and add the remaining water. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the gravy thickens slightly and the raw coconut smell has cooked out. If it catches, loosen with a splash of water.
6. Add the peeled eggs and simmer gently for 5 minutes so they absorb the gravy. Taste and adjust seasoning with a little more fine sea salt if needed. Scatter over the reserved curry leaves and serve hot.

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