I have this fascination for curries that involve boiled eggs. So when Sridevi of Coconut Craze posted the recipe for an Egg curry/ Egg roast/Spicy egg masala, I had to try it. This is also turning out to be the year of “everything to do with Kerala” for me so the fact that this recipe for Kerala Egg Roast had an added attraction. 🙂
I absolutely loved this Kerala Egg Roast as did my family. It is a simple dish to make, but there is nothing simple about the taste. It has very many layers of flavours; the coconut oil, the fennel seeds, and the pepper. Each taste complements the other and hits you at different times. Way to go, Sridevi!
Do visit Coconut Craze and try out some of Sridevi’s wonderful recipes.
How to Make Kerala Egg Roast
- Eggs – 4
- Onions – 4 Large
- Tomatoes – 3 Large
- Garlic Coves – 3 Large
- Coconut Oil – 3 tbsp
- Fennel Seeds – 1 tsp
- Mustard Seeds – 1 tsp
- Garam Masala – 1 tbsp
- Chilli Powder – 1 tsp
- Turmeric – 1/2 tsp
- Pepper Powder – 1.5 tsp
- Curry Leaves – A Few
- Salt to Taste
- Hard boil the eggs and set aside to cool.
- Chop the garlic, onions and tomatoes to fine pieces.
- In a wok or kadai, heat the coconut oil.
- Add mustard seeds and wait till they splutter.
- Add fennel seeds and sauté for a couple of minutes.
- Add chopped onions and garlic.
- Fry till golden brown.
- Add the tomato pieces and fry till tomato pieces are completely mashed.
- Add curry leaves, turmeric, garam masala, and chilli powder.
- Fry for about 5 minutes.
- Add 1/3 cup of water and let cook to a thick gravy.
- Add pepper powder and salt.
- Mix well.
- Cut the eggs in half and add place in the gravy.
Prick the eggs with a fork and place in the gravy.
- Cover the eggs with the gravy and cook covered for about 5 minutes.
- Serve the Kerala Egg Roast hot with rice or rotis.
Mine is a family that needs a lot of gravy and hence my proportions are different from those specified by Sridevi. The chilli powder I use is quite spicy and so again I use it with care.