Ingredients for Chettinad Curry Eggs
- 6 eggs
- 2 tbsp coriander seeds
- 2-4 red chilies (adjust to taste)
- 1/2 tsp fennel seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 inch ginger
- 2 cloves garlic
- 1/2 cup coconut milk
- 2 tbsp oil
- 1/4 tsp fenugreek seeds
- 1-inch cinnamon stick
- 1 medium onion (finely chopped)
- 2 medium tomatoes (finely chopped)
- salt to taste
- 1 tbsp lime juice
- 3 cups warm water, 2 tbsp water (for paste), 1-2 tbsp water (if needed)
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How to Make Chettinad Curry Eggs
- Blend 2 tbsp coriander seeds, 2-4 red chilies (adjust to taste), 1 tsp cumin seeds, 1/2 tsp turmeric powder, 1 inch ginger, and 2 cloves garlic with 2 tbsp water into a smooth paste.
- Heat 2 tbsp oil in a pan and fry 1/2 tsp fennel seeds, 1/4 tsp fenugreek seeds, and a 1-inch cinnamon stick for 10 seconds until fragrant.
- Add 1 medium onion (finely chopped) and cook until lightly golden. Add the spice paste and cook for 8 minutes, stirring occasionally.
- If the mixture starts to stick, add 1-2 tbsp water.
- Add 2 medium tomatoes (finely chopped) and cook for 2 minutes.
- Add 3 cups of warm water, salt to taste, and bring to a simmer. Cook for 20 minutes, or until the gravy has thickened to your desired consistency.
- Stir in 1/2 cup coconut milk, bring to a gentle boil, then reduce heat and simmer for 2-3 minutes.
- Add 1 tbsp lime juice and stir well.
- Gently crack 6 eggs in half and add them to the gravy, yolks facing upwards. Simmer for 2-3 minutes, or until the egg whites are cooked through.
- Serve hot with plain boiled rice and enjoy with Chettinad Chicken for a complete meal!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
19g
Fat
113g
Carbs
4g
