A breakfast dish from Kerala which i found in Anjum Anand’s ” I Love India”. I like to serve this egg roast with some coconut rice, but it works well on buttered toast too.
Ingredients
- 6 eggs
- 3 tablespoons coconut oil
- 1 teaspoon unsalted butter or ghee
- 12-14 fresh or dried curry leaves
- 2-3 indian green finger chillies stalks removed, pierced with a knife
- 2 red onions thinly sliced
- salt
- 12 g finely chopped root ginger (peeled weight)
- 3 large garlic cloves finely chopped
- 2/3 teaspoon ground turmeric
- 1 teaspoon ground fennel seeds
- 1 tablespoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Chilli powder or to taste
- 2 tomatoes sliced
- handful chopped coriander to serve
Servings:
Instructions
- Heat a pan of hot water big enough to fit the eggs. Once it is boiling, add the eggs and boil for 10 minutes. Pour out the water and remove the eggs.
- Meanwhile, heat the coconut oil and butter in a wide non-stick saucepan. Add the curry leaves and chillies and fry for 40 seconds. Add the onions and some salt and sauté until soft and colouring on the edges; this is important as this dish is characterized by the tangle of browned onions.
- Add the ginger and garlic and cook gently until the garlic smells cooked. Add the powdered spices and give them a few good stirs in the pan.
- Now tip in the tomatoes and cook for 10–12 minutes or until soft, and the masala releases oil back into the pan. Meanwhile, peel the eggs and halve lengthways, or cut a deep lengthways slit into each without going the whole way through.
- Add 120ml water to the pot and return to the boil. Taste and adjust the seasoning, add the eggs, stir once, or shake the pan to bring it all together, cover and simmer for 4–5 minutes, then serve sprinkled with coriander.
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