4–5 fresh green finger chillies, slit across the centre lengthways
1 fresh coconut, including the coconut water, peeled and roughly chopped (alternatively use a 400g tin coconut milk, see Recipe Tip)
2 tbsp freshly grated coconut
15–20 fresh curry leaves, shredded or chopped
8 curry leaves
2cm/¾in fresh ginger, juliennedÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý     Â
2 medium-sized potatoes (alternatively use 3–4 new potatoes), peeled and cut into wedges
1 red onion, roughly chopped
cooked basmati rice
1 heaped tsp chilli powderÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý
1 heaped tsp cumin seedsÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÂ Â Â Â
1 tsp black mustard seeds
2 tbsp oilÌýÌýÌýÌýÌýÌýÌýÌýÌý
salt, to taste
½ tsp ground turmericÌýÌýÌýÌýÌýÌýÌýÌýÌý      Â
8 free-range eggs