Chettinad Egg Curry

Method

Peel eggs and halve lengthwise.


For the spice paste:

Grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.

Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.

Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.

After 3 minutes, pour in water and simmer for 15 minutes.

Pour in coconut milk. Reheat. Sharpen with limejuice. Season.

Add eggs and serve.