This is one recipe I have kept in the drafts for months and now when I am craving for it, I decided to post it too. The photos are obviously very old due to the fact I made and clicked it 2 years ago. But the taste was so amazing I had to post it. I will try to click the photos again and repost the recipe.
I had it the first time in a small restaurant near Munnar, Kerala. I was there with family on a short trip. The weather was awesome, the food was wonderful and overall it was a brilliant place to be. We were out for a walk after all the shopping and sightseeing when we saw this tiny food joint at the corner of the road. We thought to have a look at the food first and then decide whether to eat there or not.
At the very first glance, I saw a person being served this Egg curry and something which looked like dosa but different in shape. I had to eat it! I manipulated everyone else in the group to sit down and have dinner then and there. And honestly, I have never had better Kerala food ever in my life. Before or after that.
The egg roast was served with appam (I had it first time then) and some vegetable stew aside. I am a fan of egg curries anyway, and that one became my instant favourite. The medley of spices and a tang of coconut milk was an amazing experience to have.
I have tried to recreate the same magic at home looking at the recipes on internet. It never comes out the same but I think that’s because of the local produce and flavours. I don’t always add coconut milk to the curry to keep it high on spice level and I usually serve with Parathas since I am very bad at making apppams.
This is a must try recipe for egg lovers. And a perfect weekend or Party dish.
More Egg recipes-> Shakshuka – baked eggs in rich tomato sauce | Indian style masala omelette | Scrambled eggs with cottage cheese | Punjabi Egg curry | Indian scrambled eggs (egg bhurji)
Cuisine: Kerala, Indian
Course: Main or side
Cooking time: 30-40 minutes
Serves: 3-5 people
What you need?
- 5-6 eggs, hard boiled.
- 2 large onions, chopped roughly
- 2-3 green chilies, split lengthwise
- 1 tbsp ginger garlic paste
- 2-3 large tomatoes, chopped small
- ½ tsp red chili powder
- ½ tsp black pepper powder
- 1 tsp coriander powder
- 1 pinch of Garam masala powder
- A handful of curry leaves
- 3-4 tbsp of coconut milk
- About 1 tbsp salt OR to taste
- 3 tbsp Oil
- 4-5 tbsp of water
How to make?
Peel off the eggs, poke them with knife and keep aside in a large bowl full of warm water. This will keep them soft while you do the rest of the work.
Heat oil in a wok, tip in the onion and green chilies. Fry for a minute at high flame. Add in curry leaves, ginger garlic paste and sauté for 2 minutes at low flame. Add in all the spices and tomatoes and mix well. Cook everything together for a few minutes till tomatoes get mushy.
Add water and mix. Bring the masala to a boil and place eggs in between. Fold them gently to coat the masala evenly.
Add coconut milk, mix and simmer for about 7-8 minutes at medium flame, turning the eggs once or twice in between. Check the consistency and turn off. You may garnish the roast with fresh coriander leaves when serving.
Notes:
You may puree the tomatoes, I like the chunky texture so have kept the chopped pieces intact.
You may skip the coconut milk here if you want your curry to be spicy and hot.
One of my friends roast the coriander seeds first, grind them fresh and then add to the roast. it gives an extra punch to the taste. You may try it too
I have another 15 minute recipe for Egg roast which is simpler and doesn’t require as much work
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