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Chettinad Egg Curry

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Chettinad Egg Curry

Chettinad Egg Curry

Recipe Servings


Recipe Cook Time

:25 Minutes

Easy to make egg curry. Hard boiled eggs tossed in masalas and sharpened with the tanginess of lemon juice.


  • 6 eggs - hardboiled

    3 tsp coriander powder

    1 1/2 tsp chilli powder

    1 tsp fennel seeds

    1 tsp cumin seeds

    1/2 tsp turmeric

    1/2 ginger paste

    2 tsp garlic paste

    2 tbsp oil

    1/2 tsp fenugreek seeds

    1/2 tsp fennel seeds

    A 2 inch cinnamon stick

    3 onions, ground

    250 gm tomatoes, peeled,seeded & ground

    250 ml water

    350 ml coconut milk

    1 Tbsp lime juice

    Chopped coriander


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.

Key Ingredients: egg, coriander powder, red chilli, fennel, cumin seeds, turmeric, ginger, garlic, vegetable oil, fenugreek seeds, cinnamon, onion, tomato, coconut milk, lemon juice, coriander leaves

Tags: Chettinad, Curry, Egg