A spicy, aromatic, and supremely flavorful curry, heavily inspired by the cooking style from the famous Chettinad region in Tamilnadu, South of India. Other than the culinary nirvana, Chettinad is known for the majestic temples, and their beautiful 18th century mansions. Click here to read more. The curry pairs perfectly with a bowl of rice or flat bread/roti. This cuisine normally has the usage poppy seeds in their curries but since poppy seeds are banned in Singapore, I substituted it with ground almond (even cashew works well). Feel free to use the one according to your taste and availability.
- Hard boiled eggs – 4 and make some slashes all the over the eggs
- Onion – 1 large, finely sliced
- Tomato – 1 large, finely chopped
- Ginger-garlic paste – 2 teaspoon
- Curry leaves – 1 twig
- Garam masala powder – ¼ teaspoon
- Salt to taste
- Cooking oil – 1 tablespoon
For the spice mix
- Coriander seeds – 1 tablespoon
- Dried red chilies- 4-5 or to taste
- Cinnamon – 1’inch piece
- Cloves – 2
- Fennel seeds – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Ground almonds – 1 tablespoon
- Whole pepper – ½ teaspoon
- Grated coconut – 1/3 cup
- Kashmiri chili powder – 1 teaspoon (or you could use paprika)
How to –
In a pan dry roast all the ingredients under “for the spice mix” except for coconut until they are fragrant. Add the grated coconut and sauté till the coconut starts to turn golden. Turn the heat off and allow to cool. Once cooled, in blender, blend into a smooth paste by adding just enough water.
Heat oil in a heavy bottom pan and add the chopped onions and cook till soft. Add the ginger-garlic paste, curry leaves and continue to cook till the raw smell is gone. Add the tomato and cook till mushy. Add the spice paste, ½ cup of water and bring to gentle simmer. Add the eggs, garam masala and cook over medium heat for 10- 12 minutes. You may adjust the consistency of the gravy by adding more water if need be.
Turn the heat off and serve warm with steamed rice or any Indian flat bread.