Chettinad Egg Curry

6 eggs - hardboiled
3 tsp coriander powder
1 1/2 tsp chilli 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
a 2 inch cinnamon stick
3 onions - ground
250 gm tomatoes - peeled,seeded & ground
250 ml water
350 ml coconut milk
1 tbsp lime juice (or tamarind juice)
chopped coriander

Peel eggs and halve lengthwise.

For the spice paste, grind coriander powder, chilli powder,
1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.

Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds.
Stir in onion.

Cook until golden.

Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.

After 3 minutes, pour in water and simmer for 15 minutes.
Pour in coconut milk. Reheat.

Sharpen with limejuice.


Add eggs and serve.

courtesy: Anonymous