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Chettinad Egg Curry Recipe

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Chettinad Egg Curry
  • Recipe Servings: 2
  • Cook Time:

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

Ingredients of Chettinad Egg Curry

  • 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

How to Make Chettinad Egg Curry

  1. Peel eggs and halve lengthwise.

  2. For the spice paste:
  3. Grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.
  4. Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.
  5. Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.
  6. After 3 minutes, pour in water and simmer for 15 minutes.
  7. Pour in coconut milk. Reheat. Sharpen with limejuice. Season.
  8. Add eggs and serve.

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