Step 1

For the spice mix, using a mortar and pestle, pound spices, curry leaves, cinnamon quill and 1 tsp salt flakes until finely ground. Set aside.

Step 2

Bring a large saucepan of water to the boil over high heat. Gently add the eggs and cook for 6 minutes or until soft-boiled. Drain and rinse under cold water, then transfer to a bowl of iced water and set aside to cool for 2 minutes. When cool enough to handle, carefully peel away the shells and set aside.

Step 3

Melt the ghee in a large, wide-based saucepan over medium heat. Add the onion, garlic, ginger, chilli and curry leaves, and cook, stirring occasionally, for 4-5 minutes or until the onion starts to soften without colouring. Add the spice mix and cook, stirring, for a further 2 minutes or until fragrant. Add the pandanus leaves, coconut milk, peeled boiled eggs and 400ml water to the pan and stir carefully to combine. Bring to the boil, reduce heat to low and simmer for 10-15 minutes or until the curry has thickened slightly.

Step 4

Divide curry among serving bowls and sprinkle with nigella seeds. Serve with rice and hoppers, if using.