1. In a small grinder, whizz all the spices, garlic, ginger, desiccated coconut and tamarind paste to a smooth, thick paste adding 2 tbsp of water to loosen.
2. Boil the eggs in a pan for 10 minutes. Remove from the heat and cool under cold water. Peel and discard the shell and set aside.
3. Heat oil in a pan. Add the onions and cook for 5 minutes until soft. Add the spice mix and a pinch of salt, cook for a further 2 minutes until fragrant, then add the tomatoes and sugar. Cook gently for 15 minutes, stirring occasionally until the oil starts to separate and the mixture is paste-like. Add more water before blending with a stick blender until smooth. Halve the eggs and add to the sauce, stirring gently to coat. Leave to stand for 10 minutes to infuse the flavours.
4. For the chapatis, place the flour and salt in a bowl. Add the oil and 100ml warm water and mix to a dough. Tip onto a lightly floured surface and knead. Add half the coriander and continue to knead until smooth and all the coriander is incorporated.
5. Heat a pan until hot, tear 8 golf ball-size pieces of dough and roll to a 1mm thickness. Pat off the residual flour and pop into the pan, toast for 2 minutes on each side until puffed and golden. Keep in a clean, damp tea towel to keep soft until ready to eat.
6. Serve the egg curry scattered with the remaining coriander and chapatis.