Chettinad Egg Curry

Easy to make egg curry. Hard boiled eggs tossed in masalas and sharpened with the tanginess of lemon juice.

Ingredients

  • 6 eggs – hardboiled

  • 3 tsp coriander powder

  • 1 1/2 tsp chilli powder

  • 1 tsp fennel seeds

  • 1 tsp cumin seeds

  • 1/2 tsp turmeric

  • 1/2 ginger paste

  • 2 tsp garlic paste

  • 2 tbsp oil

  • 1/2 tsp fenugreek seeds

  • 1/2 tsp fennel seeds

  • A 2 inch cinnamon stick

  • 3 onions, ground

  • 250 gm tomatoes, peeled,seeded & ground

  • 250 ml water

  • 350 ml coconut milk

  • 1 Tbsp lime juice

  • Chopped coriander

Step by Step Instructions

Step 1

Peel eggs and halve lengthwise.

Step 2

Grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.

Step 3

Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.

Step 4

Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.

Step 5

After 3 minutes, pour in water and simmer for 15 minutes.

Step 6

Pour in coconut milk. Reheat. Sharpen with limejuice. Season.

Step 7

Add eggs and serve.

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