To make Chettinad egg curry, the first step is to fry the eggs.
Heat oil in a pan and add soft boiled eggs in it. Turn the eggs and fry them from both sides.
When the eggs are golden brown carefully take them out in a plate.
Now, in the same pan add a bay leaf, chopped onions, and a red chili. Cook the onions ‘til they are golden brown and then add the spices.
Add a teaspoon of turmeric powder, red chili powder, and salt.
Cook the spices until they are well roasted and then add tomatoes in it.
When the tomatoes are soft and pulpy add a teaspoon of Chettinad Masala and coconut paste in the masala.
Add a sprig of curry leaves in it. Roast the masala well and when the oil starts to leave the masala to add water in it.
Pierce the eggs with a knife or fork and add them in the gravy. This way the eggs will be able to soak the gravy. Cover it with a lid and cook for another 4-5 minutes.
Serve it hot with fried rice or chapati.