Chettinad Curry Eggs Recipe

Name: Chettinad Curry Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 hard-boiled eggs, shelled, 3 teaspoons coriander powder, 1 1/2 teaspoons chili powder, 1 teaspoon fennel seed, and more.

Yes, Chettinad Curry Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chettinad Curry Eggs

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