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EGG
CURRY
EGG KURMA (CHETTINAD)
| In every part of India a curry
with hardboiled eggs is made by using the most common homestyle
curry recipe of the region and adding hardboiled eggs when
it is ready. It is served when unexpected guests arrive as
well as providing an accepting protien curry for children.In
some parts of India, however, particularly in the Malabar
and Chettinaad regioos, an
egg curry iss actually considered an important part of the
cuisine. The recipe (adapted) is from the home of Mr M. A.
Ramaswamy, who is the Raja of Chettinad, as shown to me by
this wife, Sigapi Ramaswamy. |
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| Serves
4 |
1/2
fresh coconut, grated |
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2
tablespoons oil |
| 6
eggs, hardboiled |
1/2
teaspoon fenugreek seeds |
| 3
teaspoons coriander powder |
1/2
teaspoon fennel seeds |
| 11/2
teaspoons chilli powder or paprika |
2-in
(5-cm) cinnamom stick |
| 1
teaspoon fennel seed |
225g
onions, finely chopped |
| 1
teaspoon cumin seeds |
225g
tomatoes, finely chopped |
| 1/2
teaspoon turmeric powder |
salt |
1/2
x 1/4 -in (10 x 5-mm) piece of
fresh ginger |
juice
of 1/2 lime |
| 3
plump garlic cloves |
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| 1 Peel thhe eggs and halve them lengthways.
2 Put the coriander powder, chilli powder or paprika, fennel
seeds, cumin seeds, turmeric powder, ginger and garlic into a blender
with 2 tablespoons water and puree to a thick paste.
3 Put the coconut into a blender with 2 cups warm water.
Liquidize, then strain the coconut milk and set aside.
4 Heat the oil in a cooking pot and fry the fenugreek seeds,
fennel seeds and the cinnamon for 10 seconds. Add the onion and
fry until lightly coloured. Add dthe spice paste and saute for 7
minutes .(It will darken in colour since it contains a lot of conriander.)
Add a few drops of water if it sticks to the bottom of the pot.Then
aadd the tomatoes and saute for 2-3 minutes.
5 Add 3 cup warm water with salt to taste, and simmer, covered,
for 20 minute, to make a smooth gravy. Just before serving, add
2 cups of the coconut milk and bring to the boil. Add the lime juice,
taste and aadd more salt if necessary, and gently lay in the hardboiled
egg with the yello facing upwards. Carefully scoop into a serving
dish.you can make this curry omitting the coconut and eggs, but
adding llime juice and salt, and freeze it. Then use it to make
egg curry as and when you need, topping it with coconut milk at
the time of reacheating. |
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