MUTTAI THOKKU p. 113
Spiced Egg Curry With Fennel and Chilli
https://maunikagowardhan.co.uk/cook-in-a-curry/muttai-thokku-spiced-egg-curry-cooked-in-tomato-garlic-and-chilli/
I made this for brunch this morning to combat the gray, rainy weather we’ve got going on as the impact of the hurricane much further south begins to creep into our own weather system. This is nicely spiced, but not hot. You begin by toasting whole chiles and curry leaves. Since mine are dried, I put all of them in up front, rather than saving any to add at the end. Then you slowly cook onion and build the tomato sauce from there. The Web version of the recipe calls for one teaspoon less of the ground fennel and 150ml less water. We had this, at BF’s request, with poached eggs rather than boiled and over toasted English muffins. I didn’t have the energy to also make paratha, but hope to the next time I make this. This recipe is a win!
