Egg Curry – Egg Kurma – Chettinad

Remove the shell from the eggs and cut them in half lengthwise.

Prepare ground coriander, chili or fennel seeds, cumin seeds, paprika, ground turmeric, ginger and garlic with the water (I) in a hand mixer to a thick paste.

Steep the grated coconut with the hot water (Ii) for half an hour. Spread a sieve with a muslin cloth, pour the mixture into it and collect the coconut milk, squeezing the grated coconut heartily. Set the milk aside.

Heat the oil in a saucepan and sauté the fenugreek seeds, fennel seeds and cinnamon stick for 10 seconds. Add the onions and sauté until lightly colored. Fold in the spice paste and sweat for 7 min (the spice paste will darken a little by frying as it contains a lot of coriander). If everything starts to stick together at the bottom of the pot, add a few drops of water. Mix in the tomatoes and saute for 2-3 min.

Next, add the warm water, season with salt, and simmer with the lid closed for about 20 min to make a creamy sauce*. Just before serving, stir in the coconut milk and let it bubble up. Add the lime juice and season to taste. Add a little salt if necessary. Fill in the egg halves with the cut surface facing upwards, pull briefly and arrange the curry on a platter.

Tip: The curry is easy to prepare and freeze. However, you should add the coconut milk and the eggs only when the curry has reached a certain temperature.

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