Chettinad Egg Curry
9
- Prep Time35 mins
- Total Time1 hr
- Makes4 servings
Produced by Colleen Nicholson, Photography by Christie Vuong, Food Styling by EshunMott, Prop Styling by Madeleine Johari
The region of Chettinad is located in the Sivaganga and Pudukottai districts of the Indian state of Tamil Nadu. The Chettinars spent centuries as mercantile bankers and traders of salt and spices across Asia, and that history of travel is evident in their cuisine.—Tara O’Brady
Curry Paste
1 tbsp canola oil
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
1/2 tsp fennel seeds
3 to 5 Kashmiri chilies, dried Indian red chilies or chiles de arbol
1/4 cup grated fresh coconut
Eggs
6 to 8 large soft- or hard-boiled eggs, peeled, kept in cold water
1/2 tsp Kashmiri chili powder
1/2 tsp turmeric
1/4 tsp kosher salt
2 tbsp canola oil
1 tsp cumin seeds
1 tsp black mustard seeds
10 to 15 curry leaves, depending on size
1 onion, minced
3 garlic cloves, very finely grated
2 tsp grated ginger
1 to 2 fresh Indian green chilies or Thai green chiles, stemmed and slit up their length
1 tbsp tomato paste
2 plum tomatoes, cored and finely diced
1/4 tsp kosher salt
Chopped cilantro, optional
Instructions
Curry Paste: Heat a heavy-bottomed frying pan over medium-low. Add oil. Once oil starts to shimmer, add coriander seeds, cumin seeds, peppercorns and fennel seeds. Cook, stirring often, until spices are fragrant, about 30 sec. Add chilies and cook for 15 more sec, then reduce heat to low. Add coconut. Cook, stirring often, until chilies darken and coconut starts to turn golden, 3 to 5 min. Scrape mixture into a blender or food processor and set aside to cool completely.
Eggs: Meanwhile, lightly prick eggs all over with the tip of a small knife or fork. Gently toss eggs, using a spoon, in a large bowl with chili powder, turmeric and salt. Set aside.
Whirl cooled coconut mixture in blender until finely chopped. Pour in 1⁄4 cup water and blend until a smooth paste forms. Slowly add extra water, if needed. Set paste aside.
Heat a large non-stick frying pan over medium. Add 2 tbsp oil. When oil is hot, add eggs. Cook, turning often, until eggs darken on all sides, about 2 min total. Transfer eggs to a paper-towel-lined plate.
Return pan to stovetop over low. Add 1 tsp cumin seeds, black mustard seeds and curry leaves. When leaves start to sputter after a few seconds, stir in onion. Cook, stirring often, until onion is translucent and tender, 5 to 7 min. Add garlic, ginger and fresh green chilies. Cook for 2 more min. Add tomato paste and cook until colour deepens, about 45 sec.
Increase heat to medium-low. Stir in tomatoes. Cook until they break down, about 5 min. Stir in prepared curry paste and 1⁄4 tsp salt. Cook, stirring often, until the fat separates from the mixture, 3 to 5 min. Stir in 1 cup water. Increase heat to high. Bring to a boil, then reduce heat to medium to maintain a simmer. Gently tuck in eggs. Cook, covered, for 12 min. Taste and correct for salt. Sprinkle with cilantro. Serve with rice or roti.
Kitchen tip
Grated fresh coconut can be made with a rotating grating tool, or it can be found frozen in most Asian grocers and some specialty aisles in supermarkets. You can also substitute it with tetra-packed creamed coconut, but do not use desiccated or shredded coconut.