Keralan Egg Roast (4)

An easy egg curry from ” Fresh Flavours of India ” by Das Sreedharan. When i lived in Stoke Newington I had two of his Rasa restaurants within a 15 minute walk. Although I didn’ t eat there often ( what a missed opportunity…) I can honestly say it was the best South Indian food I have ever eaten in the UK. I serve this with a spinach curry alongside and some rice or naan.

Keralan Egg Roast (4)
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Keralan Egg Roast (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Slowly bring the eggs to a boil in a saucepan of water and boil for 10 minutes until hard. Drain and cool then remove the shells and set aside.
  2. Heat the oil in a large pan and saute the green chillies, ginger and curry leaves for 2-3 minutes. Add the onions and fry until half cooked.
  3. Add the tomatoes, turmeric, chilli powder and a little salt. Cook for five minutes or until thick.
  4. Add the whole eggs to the sauce and mix gently until they are covered with the mixture. Remove from the heat and serve hot.
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