Chettinad Curry Eggs

16 ingredients
8 steps

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

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

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