Category:
Chettinad
,
Egg
,
NonVegetarian
,
SideDish
,
SouthIndian
This recipe is adapted from the home of Mr.A.Ramaswamy, who is the Raja of Chettinad.
Photo: Miriam Korula
Ingredients:
- Eggs (hard boiled): 6nos
- Coriander Powder: 3tsp
- Chili Powder or Paprika: 1 1/2tsp (i used kashmiri chili powder)
- Fennel Seeds: 1tsp
- Cumin Seeds: 1tsp
- Turmeric Powder: 1/2tsp
- Fresh Ginger: 1/2inch piece
- Garlic Cloves: 2nos
- Coconut Milk: 200ml (you can alternatively use 100gms of grated or desiccated coconut instead)
- Oil: 2tbsp
- Fenugreek Seeds: 1/2tsp
- Fennel seeds: 1/2tsp (second lot)
- Cinnamon Sticks: 2 inch piece
- Onions: 225gms (finely chopped)
- Tomatoes: 225gms (finely chopped)
- Salt: as per taste
- Lime Juice: of 1/2 a lime (optional)
Method:
- Peel the eggs and halve them lengthways
- Put coriander powder, chili powder, fennel and cumin seeds, turmeric powder, ginger and garlic into a blender with 2 tbsp water and puree into a thick paste.
- If you are using coconut instead of milk, put the coconut into a blender with 400ml of warm water. Liquidise, then strain the coconut milk and set aside.
- Heat the oil in a wok and fry the fenugreek seeds, fennel seeds and the cinnamon for 10seconds.
- Add the onion and fry until lightly coloured.
- Add the spice paste and saute for 7 minutes. (It will darken in colour since it contains a lot of coriander.)
- Add a few drops of water if it sticks to the bottom of the kadai. Then add the tomatoes and saute for another 2-3minutes.
- Add 600ml (1/2pint) of warm water with salt to taste, cover and simmer for 20 minutes, to make a smooth gravy. just before serving, add the coconut milk and bring to boil. Add the lime juice, taste and add more salt if necessary, and gently lay in the hard boiled eggs with the yellow facing upwards. Carefully scoop into a serving dish.
If you want to freeze this curry, omit the coconut and eggs, but add lime juice and salt and freeze. Then use it to make egg curry as and when you need, topping it with coconut milk at the time of reheating.
Use normal chili power if you expect it to be far more spicier. But this recipe is definitely something i'm gonna treasure, this recipe is definitely a keeper.
Miriam Korula love photography and the idea of taking interesting photos of the food i cook keeps me going. Unlike others who owe their appealing blogs to their interesting cooking experiences, she owe her cooking excursions to her blog. On her food blog you will mainly find Indian/Pakistani cuisine. Any thing else can be best described as a brief interlude.
Comments (0)
Post a Comment