MUTTAI THOKKU Spiced Egg Curry with Fennel & Chilli

I remember making notes for a recipe I cooked in a local home in Chennai a few years back. Handwritten notes without measurements, that frankly always made me wonder if I would ever get the recipe right! The recipe was narrated to me by Rashida Rehman. At the age of 73, she still cooked regularly for her family, and she made this delicious egg curry for me. Muttai thokku (‘muttai’ meaning eggs) is made with a rich tomato gravy base. The balance of tomato with a pinch of sugar and chilli powder is what really makes this dish a stellar addition to any meal. The gravy must be slow-cooked, and even though it takes some time, it’s worth it. I try to source good-quality tomatoes for a recipe like this, but if that’s tricky, I add tomato purée, as I have done in this recipe, which helps thicken the sauce whilst giving a lovely colour.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a heavy-based saucepan over a medium heat. Add the dried chillies and half the curry leaves and let them sputter for a few minutes, then add the onions and fry for 25–30 minutes, stirring well to make sure they don’t stick to the bottom of the pan.

Step 2

Add the garlic paste and fry well for 1 minute. Add the tomatoes and continue to cook for 10 minutes. They will begin to soften and go slightly mushy. Add the sugar, along with the tomato purée, and stir well as you fry for 2 minutes. Add the powdered spices and fry for a further 2 minutes. Now add the water and bring to the boil, then reduce the heat to low and simmer for 25 minutes, stirring halfway through.

Step 3

Season to taste and add the eggs. Continue to simmer for 2–3 minutes. Garnish with fresh coriander and the remaining curry leaves, and serve with paratha or rice.