A spicy, tangy and flavourful curry with a creamy coconut base, this curry has everything going for it! One of the most robust curry recipes made with a unique spice blend, this curry is out of this world. The taste of the rich boiled eggs inside this amazing curry is something that you should try atleast once.

What is Chettinad Egg Curry?

Chettinad curry is a traditional Indian food from the Chettinad region of Tamil Nadu. It is usually made of chicken that has been marinated in yoghurt, turmeric, and a paste that includes red pepper flakes, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, crushed almonds, onions, garlic, and gingelly oil. In this recipe we're making it with boiled and fried eggs instead of chicken. The dish is generally accompanied with rice and or a paratha.

How to make Chettinad Egg Curry 

1. Heat oil in a stainless steel kadai and fry boiled eggs. Remove them from the oil once the eggs are golden brown from the outside. 

2. To make the Chettinad masala, heat a non-stick frypan and add some cumin seeds into it along with green cardamom pods, black cardamom, dried red chillies, coriander seeds, star anise, bay leaves, poppy seeds, cashews, whole black pepper, saunf and desiccated coconut. Roast the spices till the coconut is golden brown and blend into a fine paste. 

3. In a kadai, add a little refined oil, add chopped garlic and ginger with some sliced green chillies, chopped onions, curry leaves and fresh tomato paste. Saute everything in the pan and add turmeric, salt and red chilli powder.  

4. Add the prepared spice blend into the kadai as well. Incorporate it with some water and mix it in. Cover and cook the recipe for 10 minutes. Finish the recipe off with some fresh cream and add the fried eggs into the curry. 

5. Serve it in a hot bowl and top it off with some fried curry leaves.  

Expert Tips

1. Make sure to properly cool down the whole spices before blending them.
2. Saute the onions properly before adding the tomato paste.
3. You can add the eggs without frying as well.

Chettinad Egg Curry

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Category

Main Course

Servings

2-3

Prep Time

15 minutes

Cook Time

25 minutes

Calories

160

Ingredients

• Boiled Egg: 3 
• Cumin seeds: 1 tsp
• Cardamom: 5-6 pods
• Dried red chilli: 3-4 
• coriander seeds: 1 tsp
• Star anise: 2-3 
• Bay leaves: 2-3 
• Poppy seeds: 1 tbsp
• Cashew: handful
• Whole black pepper: 1 tbsp
• Saunf / fennel seeds: 1 tsp
• Dessicated coconut: ¼ cup
• Oil : 4-5 tbsp
• Ginger: 1 knot 
• Garlic: 5-6 cloves
• Green chillies: 3-4 
• Curry leaves: handful
• Onion: 1 
• Fresh tomato paste: 1 cup
• Turmeric powder: 1 tsp
• Salt: to taste 
• Red chilli powder: 1 tsp
• Fresh cream: 2 tbsp

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Directions

1. Heat oil in a stainless steel kadai and fry boiled eggs. Remove them from the oil once the eggs are golden brown from the outside.

2. To make the Chettinad masala, heat a non-stick frypan and add some cumin seeds into it, with that add green cardamom pods, black cardamom, dried red chillies, coriander seeds, star anise, bay leaves, poppy seeds, cashews, whole black pepper, saunf and desiccated coconut. Roast the spices till the coconut is golden brown and blend into a fine paste.
3. In a select kadai, add a little refined oil, add chopped garlic and ginger with some sliced green chillies, chopped onions, curry leaves and fresh tomato paste. Saute everything in the pan and add turmeric, salt and red chilli powder.
4. Add the prepared spice blend into the kadai as well. Incorporate it with some water and mix it in. cover and cook for 10 minutes. Finish the recipe off with some fresh cream and add the fried eggs into the curry.
5. Serve it in a hot bowl and top it off with some fried curry leaves.

Recipe Video