Chettinad Egg Curry Recipe
- Recipe Servings: 2
- Prep Time:
- Cook Time:
- Total Cook Time:
- Difficulty Level: Easy
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.
- 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.
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