Chettinad Egg Curry Recipe

How to Make Chettinad Egg Curry

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