Monday, November 7, 2016

Chettinad style egg curry

This Chettinad style egg curry is a riff on Chettinad chicken curry. I really like the spices used in the chicken curry and decided to replicate it for my vegetarian family. Fennel and coconut milk as well as a high level of spice makes this dish delicious. The Chettinad dishes are spicy and flavorful. If hot and spicy food is not your thing, you can add a little sugar to the dish or increase the quantity of coconut milk and you could of course reduce the cayenne, but it will not be the same. This curry tastes best with any flatbread to mop up the gravy, like a paratha, naan or pita. In a crunch steamed rice will work as well!

Chettinad style egg curry

3 large organic eggs
1 cup packed finely chopped red onion
1 tablespoon garlic slices
1/2 tablespoon minced ginger
1 teaspoon fennel seeds
One sprig of curry leaves (fresh is best)
1 cup chopped tomato
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon cayenne powder
3 tablespoons coconut milk
1 tablespoon canola oil
Salt to taste
  1. Place the eggs in a small saucepan covered with water and one teaspoon salt and bring to a boil. Once the water is boiling, shut off the heat. Cover and let the eggs cook in the residual heat for 10 minutes. After 10 minutes are up, place the eggs in ice water to cool. when cool, crack the eggs and remove the shells. Give the eggs a couple of slits and keep aside.
  2. In a 10 inch saute pan, heat the canola oil over medium heat and add the fennel seeds, onion and garlic and curry leaves if using. Saute for about 8 to 10 minutes over medium heat till the onion has softened and is light brown. Now add the chopped tomato and 1/4 teaspoon salt and cook over medium heat till the tomatoes have softened and a sauce is formed. Now add the ground fennel, ground cumin, ground coriander and cayenne. Cook for a minute or two so that the spices are incorporated into the sauce. Add the eggs to the sauce and toss them around so that they are well coated with the sauce.  Finally add the coconut milk. If you don't want to open a whole can just for this recipe, use coconut milk powder mixed with water. Stir over low heat so that the coconut milk is well mixed for 2 to 3 minutes.
  3. Serve with flat breads.
Serves 3.

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