Chettinad Egg Curry Recipe

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

Ingredients of 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.