Chettinad Curry Eggs
- Reviews 3
Ready In: 40 mins
Serves: 4
Ingredients
- 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
- salt
- 1⁄2 lime, juice of
Directions
- 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.
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