Coconut Egg Curry

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1-inch chunk from a block of tamarind pulp

1 1/2 tablespoons whole coriander seed, toasted and ground

1 tablespoon whole cumin seed, toasted and ground

1/2 teaspoon pure chile powder (not the blend)

1 teaspoon whole black peppercorns, toasted and ground

1/2 teaspoon turmeric

4 teaspoons finely ground unsweetened coconut

1 tablespoon vegetable oil

1 onion, sliced

15 to 20 fresh curry leaves (optional)

Salt to taste

1/4 cup coconut milk

4 hard-cooked eggs, peeled

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