Chettinad Curry Eggs Food
CHETTINAD CURRY EGGS
I like this recipe as it comes from the same area as Chettinad Chicken, it goes well with the chicken. If you enjoy cooking this is one for you.
Provided by Brian Holley
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
- Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
- Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
- If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes.
- Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
- Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
- Halve the eggs and put into the gravy, yolks uppermost.
- Serve with plain boiled rice and Chettinad Chicken curry.
Nutrition Facts : Calories 423, Fat 37, SaturatedFat 22.6, Cholesterol 279.8, Sodium 131, Carbohydrate 13.8, Fiber 2.5, Sugar 5, Protein 13.3
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- Boil the eggs, peel the shells and keep them aside. Heat oil in a pan over medium flame. Add cumin seeds and allow them to splutter. Once they start to splutter, add fennel seeds and shallots. Fry them for a minute or so and then add green chillis, chopped tomatoes and ginger-garlic paste.
- Stir well and saute for 2 to 3 minutes. Now add turmeric powder, coriander powder, red chilli powder, black pepper and salt. Stir the ingredients well. Pour enough water and bring to a boil.
- Next, add the eggs and stir gently. Simmer and bring to a gentle boil. Once the curry is ready, transfer it to a serving bowl and garnish with coriander leaves. Serve hot with chapati or rice.
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