Egg curry (S. Indian)

Ingredients	For 4	For 100
Eggs (duck’s or hen’s)	4	100
Potatoes	225gms	5.65kg
Onions	115gms	1.35kg
Red chillies	5gms	115gms
Coriander	10gms	225gm
Turmeric	a pinch	15gms
Coconut	½ (115gms)	12 (2.8kg)
Cinnamon	a small piece	15gms
Cloves	2 to 3	5gms
Oil	30ml	500ml
Vinegar	1 tsp (to taste )	100ml (to taste)
Salt	to taste	80 – 100gms
Green chillies (optional)	2	50gms
Ginger	a small piece	50gms
Curry leaves	1 spring	1 bunch

Hard-boil eggs. Crack and cool in water. Shell and keep aside. Peel potatoes. Quarter and steep in cold water. Slice onions. Roast red chillies, coriander and turmeric. Grind to a fine paste.  Chop ginger. Grate coconut. Take out two extractions of coconut milk; the first extract thick and the second extract thin. Heat half the oil. Saute sliced onions leaving aside a few slices for tempering. Add spices and fry. Add potatoes, chopped ginger, whole green chillies and the second extract of coconut milk and salt. Cook till potatoes are tender. Add eggs cut into halves and the thick extract of coconut milk. Add vinegar and remove from fire. Heat the remaining oil. Add onions, curry leaves, crushed cinnamon and cloves. When onions are browned pour over curry. Stir well.