Ingredients
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6 hard-boiled eggs, shelled
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3 teaspoons coriander powder
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1 1/2 teaspoons chili powder
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1 teaspoon fennel seed
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1 teaspoon cumin seed
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1/2 teaspoon turmeric
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1/2 inch fresh ginger
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2 garlic cloves
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400 ml coconut milk
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2 tablespoons oil
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1/2 teaspoon fenugreek seeds
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8 ounces tomatoes, chopped
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salt
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1/2 lime, juice of
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8 ounces onions, chopped
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2 inches cinnamon sticks
Instructions
- Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
- Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
- Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
- If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes.
- Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
- Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
- Halve the eggs and put into the gravy, yolks uppermost.
- Serve with plain boiled rice and Chettinad Chicken curry.