Soft-boil 4 eggs in a pan of boiling salted water on a medium high heat for 5 minutes exactly, then drain, cool under cold running water, and peel. Tip the grains into a food processor with the curry paste, pick in the mint leaves, then whiz until fairly fine and tacky in texture, adding a splash of water, if needed. Divide into 4 balls. One at a time, pat out on a 15cm square of greaseproof paper, to just under 1cm thick. Place the paper flat on your hand, put a peeled egg in the centre and mould the mixture up and around the egg to seal it inside, using the paper to help you. As it comes together into a ball, remove it from the paper and press gently in your hands to create the perfect covering – patch up any holes as you go. Place the flour in one bowl, beat the remaining egg in another, then whiz the naan to fine crumbs and tip into a third bowl. Cover the coated eggs with flour, dip into the beaten egg and roll in the crumbs until well covered, then chill.
When you’re ready to cook, just under half-fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go. Carefully lower the Scotch eggs into the pan using a slotted spoon and cook for 8 minutes, or until golden. Scoop out and drain on kitchen paper. Cut in half and serve seasoned lightly with sea salt and with mango chutney for dunking.
Fantastic with salad for dinner, or serve up half as a starter or lighter bite.