Step-by-Step Guide to Prepare Jamie Oliver Chettinad Egg Curry

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chettinad egg curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chettinad Egg Curry is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chettinad Egg Curry is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chettinad egg curry using 18 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Chettinad Egg Curry:

1. Get 1 . Eggs - 2
2. Prepare 2 . Onion - 1 chopped finely
3. Prepare 3 . Tomato - 1 chopped finely
4. Make ready 4 . Garam masala - 1/2 tsp
5. Take 5 . Salt - as needed
6. Make ready 6 . Coriander leaves - to garnish
7. Get 7 . Cinnamon - 1/2 inch
8. Make ready 8 . Cloves - 2
9. Take 9 . Curry leaves - few
10. Take Roast and Grind:
11. Prepare 1 . Coriander seeds - 1 tbsp
12. Take 2 . Red chilli - 1
13. Take 3 . Ginger - 1 inch
14. Get 4 . Garlic - 3
15. Make ready 5 . Pepper corns - 1 tsp
16. Take 6 . Fennel seeds - 1/2 tsp
17. Get 7 . Cumin seeds - 1/2 tsp
18. Make ready 8 . Grated coconut - 2 tbsp

Instructions to make Chettinad Egg Curry:

1. 1. Boil eggs until done. Cool it and peel the shells off and slit on the sides. Keep aside. - - 2. In pan dry roast all the ingredients under the topic "Roast and Grind". Cool and grind into smooth paste using water.
2. 3. Heat oil in kadai add cinnamon, clove and curry leaves. Once done add chopped onion. - - 4. Now add ground paste. Once the paste raw smell goes off add 1/2 cup of water and let it boil. At last add garam masala and salt.
3. 5. Cook for another 5 to 10 minutes in low flame until oil comes out of the edges. Garnish with coriander leaves. - - 6. Serve hot with any pulav or roti.

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