Chettinad Egg Curry
Easy to make egg curry. Hard boiled eggs tossed in masalas and sharpened with the tanginess of lemon juice.
Ingredients
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6 eggs – hardboiled
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3 tsp coriander powder
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1 1/2 tsp chilli powder
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1 tsp fennel seeds
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1 tsp cumin seeds
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1/2 tsp turmeric
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1/2 ginger paste
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2 tsp garlic paste
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2 tbsp oil
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1/2 tsp fenugreek seeds
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1/2 tsp fennel seeds
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A 2 inch cinnamon stick
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3 onions, ground
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250 gm tomatoes, peeled,seeded & ground
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250 ml water
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350 ml coconut milk
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1 Tbsp lime juice
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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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