Chettinad Curry Eggs

Recipe by Brian Holley
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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