Chettinad Egg Curry Recipe

• 6 Eggs (hardboiled)
• 3 tsp Coriander Powder
• 1 1/2 tsp Chili Powder
• 1 tsp Fennel Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric
• 1/2 Ginger
• 2 tsp Garlic Paste
• 2 tbsp Oil
• 1/2 tsp Fenugreek Seeds
• 1/2 tsp Fennel Seeds
• 1 Cinnamon Stick
• 3 Onions (ground)
• 250 gm Tomatoes (peeled, seeded & ground)
• 250 ml Water
• 350 ml Coconut Milk
• 1 tbsp Lime Juice
• Coriander (chopped)

• Peel eggs and cut them into halves (lengthwise).
• Grind coriander powder, chili powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water to make a paste.
• Heat oil in a shallow pan and fry fenugreek, fennel seeds and cinnamon for 10 minutes. Add in onions and fry till they are golden in color.
• Now add the spice paste and cook for 5 minutes. Pour a little water in the pan to avoid scorching. Stir in tomatoes and cook for another 3 minutes.
• Stir in coconut milk and heat for some time. Also, add limejuice at this stage.
• Season with coriander and add eggs to make it ready to serve!