Chettinad Egg Curry

Ingredients:
6 eggs - hardboiled
3 tsp coriander powder
1 1/2 tsp chilli powder
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp turmeric
1/2 ginger,
2 tsp garlic paste
2 tbsp oil,
1/2 tsp fenugreek seeds
a 2 inch cinnamon stick
3 onions - ground
250 gm tomatoes - peeled,seeded & ground
250 ml water
350 ml coconut milk
1 tbsp lime juice
chopped coriander

Method:

Peel eggs and halve lengthwise. For the spice paste, grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water. Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Cook cut onion until golden. Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes. After 3 minutes, pour in water and simmer for 15 minutes. Pour in coconut milk. Reheat. Sharpen with limejuice. Add eggs and garnish with coriander. serve Hot.