Directions:
- Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
- Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
- Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
- If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes.
- Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
- Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
- Halve the eggs and put into the gravy, yolks uppermost.
- Serve with plain boiled rice and Chettinad Chicken curry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.6 Kcal (1916 kJ) | ||
| Calories from fat | 358.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.8g | 61% | |
|---|---|---|---|
| Cholesterol | 279.75mg | 93% | |
| Sodium | 133.05mg | 6% | |
| Potassium | 662.12mg | 14% | |
| Total Carbs | 17.35g | 6% | |
| Sugars | 8.07g | 32% | |
| Dietary Fiber | 4.85g | 19% | |
| Protein | 13.62g | 27% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 4mg | 22% | |
| Calcium | 99.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 147.65 Kcal (618 kJ) | ||
| Calories from fat | 115.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.84g | 61% | |
|---|---|---|---|
| Cholesterol | 90.26mg | 93% | |
| Sodium | 42.93mg | 6% | |
| Potassium | 213.64mg | 14% | |
| Total Carbs | 5.6g | 6% | |
| Sugars | 2.6g | 32% | |
| Dietary Fiber | 1.56g | 19% | |
| Protein | 4.4g | 27% | |
| Vitamin C | 6.7mg | 34% | |
| Iron | 1.3mg | 22% | |
| Calcium | 32mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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