Chettinad egg curry - Irresistibly delicious with a rich spicy sauce, this egg curry is a winner on busy days. Why not try this comforting curry and add a new favorite to your menu?
What’s the quickest and nutritious way to feed your family when you are time-poor? In my opinion, eggs. Whether it’s breakfast, lunch or dinner, eggs are always a sure fire way to satisfy your loved ones.
The fact is I love all kinds of egg dishes from simple scrambled eggs to sweet meringues. Apart from quick scrambled eggs for breakfast, one of the dishes that appear on our menu very often is delicious curry made with eggs. And this Chettinad egg curry is one of our favorites.
Ok, let’s chat about this addictingly delicious and very spicy egg curry.
The one thing that makes this egg curry incredibly delicious is the “made-from-scratch” masala paste. It’s basically a combo of traditional spices that are commonly used in an Indian kitchen like dried red chilies, cinnamon, fennel seeds, peppercorns and coriander seeds. To add some extra richness to the curry, we’ll also add grated coconut. All you need to do is roast the spices, and grind them into a smooth paste.
Chettinad style curries are well-known for their extra level of heat. The red chilies used in this recipe make the sauce really spicy. So, feel free to reduce the amount of chilies depending on your taste.
Now, the final preparation stage of this Chettinad egg curry. Start off by spluttering mustard and cumin seeds in hot oil. Brown some onions, and sauté ginger, garlic and green chilies. Add some finely chopped tomatoes to add richness to the curry. Make sure the tomatoes break down and are incorporated into the sauce. Finally, we’ll add in the ground paste along with sauce to create a very thick sauce. Once the sauce comes to the boil, add the eggs. Garnish with more curry leaves if you like.
As I write this, another pot of this spicy Chettinad egg curry is simmering on the stovetop ready to be served with some piping hot homemade rotis. I’m totally addicted to this curry right now. It’s a winner from every angle - spicy, delicious and nutritious. Beyond incredible!
More Egg recipes:
Chettinad Egg Curry | Video
Ingredients
Masala:
- 6 dried red chilies
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 2 tablespoon coriander seeds
- 3 tablespoon grated coconut
Chettinad egg curry:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 cup finely chopped onions
- 1 sprig curry leaves
- 3 green chilies
- ½ tablespoon minced ginger
- ½ tablespoon minced garlic
- 2 medium tomatoes finely chopped
- 4 eggs boiled and peeled
- ½ cup water
- Salt to taste
- Curry leaves to garnish
Instructions
Make masala:
- Dry roast red chilies, cinnamon, cumin seeds, fennel seeds, peppercorns, coriander seeds and grated coconut in a frypan over low heat. Leave to cool. Add the roasted spices to a grinder. Add a little water and process to a smooth paste. Set aside.
Chettinad egg curry:
- Heat oil in a pan over medium-high heat. Add mustard seeds and cumin seeds. Allow to splutter. Add onions and curry leaves. Sauté, stirring occasionally, for 3-4 minutes or until the onions are browned.
- Add green chilies, ginger and garlic. Sauté, stirring constantly, for a minute or until aromatic. Add tomatoes. Sauté, stirring occasionally, for 1-2 minutes or until the tomatoes break down.
- Add ground masala. Season with salt. Cook, stirring occasionally, for 3-4 minutes or until the oil separates. Pour in ½ cup water. Stir to combine. Simmer for 2 minutes. Add eggs. Stir. Heat through. Garnish with curry leaves if you like.
Video
Notes
Nutrition
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- Chettinad Fish Fry
- Chettinad Pepper Chicken Roast
- Bell Pepper Egg in a Hole
- Nargisi Kofta
- Egg Fried Rice
- Egg Biryani
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