Total Time
40mins
Prep 10 mins
Cook 30 mins

I like this recipe as it comes from the same area as Chettinad Chicken, it goes well with the chicken. If you enjoy cooking this is one for you.

Ingredients Nutrition

Directions

  1. Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
  2. Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
  3. Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
  4. If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes.
  5. Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
  6. Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
  7. Halve the eggs and put into the gravy, yolks uppermost.
  8. Serve with plain boiled rice and Chettinad Chicken curry.

Reviews

(3)
Most Helpful

i loved the flavour of this curry. however, there are some things that i would do different the next time i make it: i think i'd roast the cumin. also, i would puree the onions and tomatoes before adding them to the spices so i could have a smoother curry. i didn't have any limes so i used lemon instead. it didn't alter the taste for me - i really loved the curry and would use it again as a base - for koftas for example. thanks for the great recipe BrianH

grapefruit April 22, 2007

Really enjoyed this. I didn't have fenugreek, so I put in a dash of curry powder. I would love to try it with the exact spice. The lime is VERY different, and overall, this is a fun recipe to make, and quite economical if you have all the stuff at home already. Thank you for this!

MrsMM March 05, 2007

I will be using this sauce for the base of many other dishes as well. It was very easy to make, although I did blend it with an immersion blender to give it a smoother consistency.

Teresa in St. Paul, MN February 06, 2007

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