Chettinad Curry Eggs

Directions

1. 1
   Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
2. 2
   Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
3. 3
   Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
4. 4
   If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes.
5. 5
   Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
6. 6
   Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
7. 7
   Halve the eggs and put into the gravy, yolks uppermost.
8. 8
   Serve with plain boiled rice and Chettinad Chicken curry.