Chettinad Egg Curry on Cooking Table

Chettinad Egg Curry

Recipe Servings	:	2
Recipe Cook Time	:	25 Minutes
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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

Method

Peel eggs and halve lengthwise.


For the spice paste:

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

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

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

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

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

Add eggs and serve.