Chettinad Egg Curry

Ingredients:

1. 6 eggs - hardboiled
2. 3 tsp coriander powder
3. 1 1/2 tsp chilli powder
4. 1 tsp fennel seeds
5. 1 tsp cumin seeds
6. 1/2 tsp turmeric
7. 1/2 ginger, 2 tsp garlic paste
8. 2 tbsp oil, 1/2 tsp fenugreek seeds
9. 1/2 tsp fennel seeds
10. a 2 inch cinnamon stick
11. 3 onions - ground
12. 250 gm tomatoes - peeled,seeded & ground
13. 250 ml water
14. 350 ml coconut milk
15. 1 tbsp lime juice
16. chopped coriander

Method:

1. Peel eggs and halve lengthwise.
2. For the spice paste, grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.
3. Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.
4. Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.
5. After 3 minutes, pour in water and simmer for 15 minutes. Pour in coconut milk. Reheat. Sharpen with limejuice.Season.
6. Add eggs and serve.