Chettinad Egg Curry

Ingredients Required

  • Egg – 4, boiled eggs and slit.
  • Onion – 1, medium. Chop finely
  • Green Chili – 2, small, cut into two.
  • Garam Masala – ½ tsp.
  • Fennel powder – 1 tsp. (grind the fennel seeds and store in an air tight container and use this for all roti gravies and biryani.)
  • Turmeric powder – 1/4 tsp (optional).

For Roast & Grind

  • Coconut – 10 pieces
  • Red chili – 3, long
  • Coriander seeds – 2 tsp.
  • Cumin seeds – 1 tsp.
  • Tomato – 1 , small (optional)
  • Tamarind – ½ inch size.
  • Ginger – 1 inch piece
  • Garlic -2 clove.

Roast in an empty pan and grind them together along with water, keep aside.

For Seasoning

  • Gingelly/sesame oil –  1 tablespoon
  • Canola or any vegetable oil – 2 tablespoons.
  • Mustard seeds – 1 tsp.
  • Red chili -1 broken
  • Curry leaves – 2 sprigs, chopped, if you have.

Cooking Method

  1. Heat oil in pan, splutter mustard, turn down the heat, and then add the other seasoning ingredients.
  2. Then add the chopped onions, green chilies and ground fennel saute until onions soft.
  3. Simmer, pour the masala paste, stir for 2 minutes and then pour a cup of water and garam masala powder, stir again, salt to taste, cover,
  4. And turn up the heat to medium , let it boil for 10 minutes.( Add more water if required) Stir Occasionally.
  5. Finally add the boiled eggs into the curry and turn off the heat.
  6. Serve the wonderful spicy chettinad egg curry with rice.

Also try - crack the egg and add it into the curry, one at a time. Before add stir the curry well. Simmer the heat, cover, cook for 5 minutes and then flip the eggs. (Don’t flip until yolk partially cooked).

Wait for 2 minutes (“Don’t go anywhere”, it became a hard if you leave more than couple of minutes.) and then turn off the heat.

Tip - Try this method with chicken, prawn or mutton.