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Eggs Chettinad

Cook Time:

35 minutes cooking time


3 – 4 people

Eggs Chettinad

100 g desiccated coconut
220 millilitres water
6 teaspoons coriander seeds
2 teaspoons Fennel seeds
1 teaspoon cumin seeds
1 stick of cinnamon
1 – 2 hot dried chillies (depending how hot you like your food)
2 teaspoons smoked dried paprika powder
1 teaspoon turmeric powder
½ teaspoon Himalayan rock salt
2 teaspoons powdered fenugreek
400 g tin coconut milk
400 g tin chopped tomatoes
1 dessert spoon vegetable oil
Juice of half a lime
6 large free range, organic eggs

Begin by mixing the desiccated coconut and water in a bowl then leave for at least an hour to soak. When the time is up add the coconut mix to a blender with another 100 millilitres water, the paprika, turmeric and fenugreek powder. Then add the seeds to a dry frying pan and heat stirring constantly until the seeds start to smoke or pop, then transfer to a grinder and grind to a fine powder before adding to the coconut in the blender. Blend for 5 minutes then heat a large saucepan with 1 dessert spoon vegetable oil and when hot add the mix to it, stir and cook for 2 minutes before adding the coconut milk and chopped tomatoes then simmer on a medium to high heat for 30 minutes to reduce the sauce.

Meanwhile bring a medium saucepan of water to the boil and then add the eggs, cook for 8 minutes then sieve and add back to the saucepan and cover with cold water. Leave for 15 minutes then hit the outside of the egg on a surface several times and peel the egg shell off, then cut the egg in half and set aside. Repeat with all the eggs. When the time is nearly up, add the juice of half a lime to the sauce and mix well. Serve rice and sauce to plates then top the sauce with the eggs.

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