🇮🇳 Indian

Chettinad Egg Curry

Name: Chettinad Egg Curry
Prep time: 15 min
Cook time: 29 min
Total time: 44 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 2, chopped Tomato; 1-2 Green Chili; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 4 Eggs; 1 tsp Red Chili Powder; 1 tsp Star Anise; 1 tsp Black Pepper; 1 cup Grated Coconut

🇮🇳 Indian

Chettinad egg curry, roast masala with star anise shadow. Eggs, upgraded: fried, spiced and simmered in proper masala. Best with dal and rice for the full plate.

Prep 15 min Cook 29 min Serves 2 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion2, finely chopped
Tomato2, chopped
Green Chili1-2
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Eggs4
Red Chili Powder1 tsp
Star Anise1 tsp
Black Pepper1 tsp
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Hard-boil the eggs (or beat them, for omelette-style), peel and halve; a light dusting of turmeric and salt helps them fry without spitting.
2
Golden the eggs in hot oil — those blistery patches carry flavour.
3
Build the masala: onions down till gold, paste and tomato in, spices fried till thick and split.
4
Slide the eggs into the gravy with the grated coconut and warm them through — five minutes, no more.
5
Rest two minutes, dust with the star anise, and serve.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

Cook it with your pantry → Share this page: /dish/30596

Watch how it's made

Video: Chettinad Egg Curry | Egg Recipes | Egg Curry | Anda Curry · on YouTube