Hot, spicy and super flavorful, this Chettinad style egg curry is unlike any other Indian curry you’ve tried.
To keep the boiled eggs from sputtering while you’re frying them in the hot oil, poke some small holes into them with a fork.
If you’re not too sure about frying the boiled eggs, you can totally skip that step and just use the boiled eggs directly instead.
Depending on your preferred consistency of the curry, you can add more water to the curry.