Recipe for Chettinad Egg Curry
Ingredents: 6 eggs ? hardboiled3 tsp coriander powder1 ? tsp chilli powder1 tsp fennel seeds1 tsp cumin seeds? tsp turmeric? ginger, 2 tsp garlic paste2 tbsp oil, ? tsp fenugreek seeds? tsp fennel seedsa 2? cinnamon stick3 onions ? ground250 gm tomatoes ? peeled,seeded & ground250 ml water350 ml coconut milk1 tbsp limejuicechopped coriander
Method:
Peel eggs and halve lengthwise. For the spice paste, grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water. Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden. Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes. After 3 minutes, pour in water and simmer for 15 minutes. Pour in coconut milk. Reheat. Sharpen with limejuice. Season. Add eggs and serve.
Recipe By: (Indian)
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