I am having some serious hangover. I guess it’s because of the awesome weekend we had. We went to stay at a golf resort, and the room we got had a lovely sight of the golf course. The kids and the HD enjoyed the whole stay literally sinking in the swimming pool while I just watched them and relaxed. Thankfully, the climate was not that bad, so the whole experience was really good. After having enjoyed to the maximum, I guess I am feeling a bit low today. Quite tired and sleepy. I thought I should be feeling rejuvenated. But that is not the case!!! However the HD is totally pepped up and sinking back into his work. Hmm…. On top of that, I have to be returning back to work on Wednesday and that is making me feel even more sulky. It’s not the case of working, but the case of having to wake up early in the morning from then on… I guess I should stop thinking about it for the time being…
Off to the recipe for today, this is the second recipe after the omelette curry that I am trying from the book “50 great curries of India”.. Hmm… how come I have tried only egg curries from this book remains to be seen!!! There are more curries, but somehow, happens to be a coincidence. Anyways, just like I had mentioned while posting the omelette curry recipe, please do not follow the water measurements given in the book. I don’t know how it is for others, but for me, I have had messy curries when I have followed the water measurements as it is. The first time I made this curry, I had a tub of water with the eggs floating in it and had a tough time finishing off the curry. Due to my past experience, I ensured I made the curry as per my intuition and this time, it turned out perfect enough to be clicked and posted here!!! 🙂
Chettinad Egg Curry
- 6 eggs boiled, shelled and cut into two
- 2 tbsp oil
- 1/2 tsp fennel seeds
- 1/2 tsp fenugreek seeds
- 1 inch pc cinnamon
- 2 large onions thinly sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp coriander powder
- 1/2 tsp chilli powder
- 1 tsp Kashmiri chilli powder
- 1/2 tsp turmeric powder
- 2 large tomatoes chopped
- 1 cup coconut milk
- Salt to taste
- Heat oil in a saucepan. Fry the fennel seeds, fenugreek seeds and the cinnamon for a few seconds.
- Add in the onions and saute till the onions become transparent.
- Now add in the ingredients from ginger paste to turmeric powder and saute it for around 10 minutes or till the color becomes dark.
- Add in little water to avoid any sticking to the pan.
- Add in the tomatoes and cook till it gets mashed.
- Now add in the coconut milk and cook on simmer till just boiled.
- Add in the eggs, simmer for a few more minutes and switch off. Serve hot with rice or rotis!!!