Step 1
Bring a large pot of water to a boil over high heat. Gently add 8 large eggs and boil for 7 minutes, then, using a slotted spoon, transfer them to an ice bath to cool while you make the sauce.
Step 2
To prepare the sauce, heat 3 Tbsp. virgin coconut oil in a large skillet over medium heat. Add 2 tsp. coriander seeds, lightly crushed, and cook, stirring frequently, until they turn light golden, 30–45 seconds. Add 4 large shallots (about ⅔ lb./300 g), finely diced, and 1⁄2 tsp. fine sea salt to the skillet and cook, stirring occasionally, until the shallots soften and turn light golden, 7–11 minutes. Stir in 1 Tbsp. Byadgi chilli powder, 1 tsp. ground turmeric, ¼ tsp. freshly ground black pepper, and 1⁄2 cup (120 ml) water and cook until the water evaporates, 4 to 7 minutes.
Step 3
Stir in one 14-oz. (398-ml) can full-fat coconut milk and the remaining 1 tsp. fine sea salt. Reduce the heat to medium-low, partially cover, and simmer until the sauce is reduced by a quarter and the oil is starting to separate, 9 to 12 minutes.
Step 4
Meanwhile, peel the eggs and score the whites of the eggs lengthwise about 5 times around each egg, being careful not to cut too deep and hit the yolk. (This will help the sauce permeate the egg.)
Step 5
Gently add the scored eggs to the skillet and continue to cook, gently basting and turning the eggs over in the curry until the outsides of the eggs start to take on the color of the sauce and are heated through, 4–6 minutes.
Step 6
To finish, stir in juice of 1⁄2 lemon, (1–2 Tbsp.). Taste and season with more salt and/or lemon juice, if necessary.
