Cook the Book: Halved Eggs with Garlic, Curry Leaves, and Tamarind

8 to 10 medium-size to large fresh curry leaves

4 medium-size cloves garlic

1 or 2 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed

2 tablespoons unrefined sesame oil or canola oil

1 teaspoons black or yellow mustard seeds

2 medium-size to large shallots, thinly sliced

1/2 teaspoon ground turmeric

1 teaspoon coarse kosher or sea salt

1/2 teaspoon tamarind paste or concentrate

4 extra-large or jumbo eggs, hard-cooked, peeled, and cut in half lengthwise

2 teaspoons rice flour