Chettinad Egg Masala
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Ingredients
- 8 eggs
- 2 onion, finely sliced
- 2 tomatoes
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 10 g fresh ginger
- 4 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 277 kcal
- Protein
- 16.4 g
- Carbohydrate
- 10.2 g
- of which sugars
- 6.1 g
- Fat
- 18.1 g
- of which saturates
- 9.2 g
- Fibre
- 2.4 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 2
Dry-roast the black peppercorns and fennel seeds for 1 minute, then grind coarsely.
- 3
Heat the coconut oil in a pan, add the sliced onion and fry for 8 minutes until golden.
- 4
Add the garlic, ginger and curry leaves, and fry for 2 minutes, then stir in the ground pepper-fennel mix and ground turmeric.
- 5
Add the chopped tomatoes and cook for 6-8 minutes until thick, then slide in the halved eggs and simmer for 2-3 minutes to heat through.
- 6
Serve hot with rice.
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