Chettinad Egg Curry Recipe

Chettinad Egg Curry Recipe
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Chettinad Egg Curry is a spicy dish that is best had with rice or chapati. Boiled eggs added to a spicy gravy made with tomatoes, coconut milk make this dish totally un-resistible.
Chettinad Egg Curry Recipe
Difficulty Average
Rating 10.0 / 10 (3 votes)
Recipe Type Non Veg.
  • 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)
How to make Chettinad Egg Curry:
  • 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!