Recipe by Brian Holley
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.
Top Review by grapefruit
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
- 6 hard-boiled eggs, shelled
- 3 teaspoons coriander powder
- 1 1⁄2 teaspoons chili powder
- 1 teaspoon fennel seed
- 1 teaspoon cumin seed
- 1⁄2 teaspoon turmeric
- 1⁄2 inch fresh ginger
- 2 garlic cloves
- 400 ml coconut milk
- 2 tablespoons oil
- 1⁄2 teaspoon fenugreek seeds
- 2 inches cinnamon sticks
- 8 ounces onions, chopped
- 8 ounces tomatoes, chopped
- 1⁄2 lime, juice of
Directions See How It's Made
- Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
- Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
- Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
- If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes.
- Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
- Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
- Halve the eggs and put into the gravy, yolks uppermost.
- Serve with plain boiled rice and Chettinad Chicken curry.