Chettinad Egg Curry

Ingredients:

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

Method:

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.

Season.

Add eggs and serve.

courtesy: Anonymous