Meals · Kerala

Kerala Egg Roast

Hard-boiled eggs tossed in a deep, jammy onion and tomato masala, slow-cooked in coconut oil with fennel, pepper and curry leaves.

Prep 15 min · Cook 35 min · Total 50 min · Serves 4

Ingredients

Eggs

• 8 Eggs
• ¼ tsp Turmeric
• ½ tsp Kashmiri chilli powder

Masala

• 3 tbsp Coconut oil
• ½ tsp Fennel seeds
• 3 Onions, thinly sliced
• 1 inch Ginger, finely chopped
• 6 cloves Garlic, finely chopped
• 2 Green chillies, slit
• 2 sprigs Curry leaves
• 2 Tomatoes, chopped
• 1 tsp Kashmiri chilli powder
• 1 tsp Coriander powder
• ¼ tsp Turmeric
• ½ tsp Black pepper, freshly ground
• ½ tsp Garam masala
• 1 tsp Salt

Method

1. Boil the eggs. Cover the eggs with cold water, bring to the boil and simmer 9 minutes. Cool in cold water, peel and make 3 or 4 shallow slits in each.
2. Fry the eggs. Rub the eggs with the turmeric, chilli powder and a pinch of salt. Fry in 1 tbsp of the oil, rolling them around, until the skin blisters. Lift out.
3. Brown the onions. Add the rest of the oil and the fennel seeds, then the onions with a pinch of salt. Cook on medium-low, stirring often, until deep golden brown and jammy. This is where the flavour comes from, so don't rush it.
4. Build the masala. Add the ginger, garlic, chillies and half the curry leaves and fry until the raw smell goes. Lower the heat and stir in the chilli powder, coriander and turmeric for 30 seconds.
5. Cook the tomatoes. Add the tomatoes and remaining salt and cook until they break down completely and the oil separates. Splash in a little water if it catches; it should be thick, not saucy.
6. Roast. Add the eggs, the pepper, garam masala and remaining curry leaves and toss until the eggs are coated. Serve with appam, parotta or rice.

Tips

Slice the onions thin and the same thickness so they brown evenly. Coconut oil is traditional and worth using here.