Chettinad Curry Eggs

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 hard-boiled eggs, shelled
• 3 teaspoons coriander powder
• 1 1/2 teaspoons chili powder
• 1 teaspoon fennel seed
• 1 teaspoon cumin seed
• 1/2 teaspoon turmeric
• 1/2 inch fresh ginger
• 2 garlic cloves
• 400 ml coconut milk
• 2 tablespoons oil
• 1/2 teaspoon fenugreek seeds
• 2 inches cinnamon sticks
• 8 ounces onions, chopped
• 8 ounces tomatoes, chopped
• salt
• 1/2 lime, juice of

Recipe

• 1 put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
• 2 heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
• 3 add the onion, cook till just coloured and add the spice paste. cook for 8 minutes.
• 4 if the mixture sticks to the pan add a little water. add the tomatoes and cook for 2 minutes.
• 5 add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
• 6 add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
• 7 halve the eggs and put into the gravy, yolks uppermost.
• 8 serve with plain boiled rice and chettinad chicken curry.