Kerala Style Egg Roast
A spicy, aromatic egg curry from God's Own Country.
⏱️ 40 min🍽️ Serves 1
🔥 280 kcal💪 18g protein🍚 15g carbs🥑 17g fat🌾 4g fibreper serving
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🎬 Watch Village Cooking - Kerala make it
Ingredients
- 🥚6 hard-boiled eggs
- 🧅2 onions, thinly sliced
- 🫚1 inch ginger, grated
- 🧄3 garlic cloves, minced
- 🌶️2 green chilies, slit
- 🍅1 tomato, finely chopped
- 💛½ tsp turmeric powder
- 🌶️1 tsp chili powder
- 🌿2 tsp coriander powder
- 🥄½ tsp garam masala
- 🥥1 cup coconut milk
- 🌴2 tbsp coconut oil
- 🍃1 sprig curry leaves
- 🧂 salt, to taste
Pro tips
- For richer flavor, lightly pan-fry the eggs in a touch of oil before adding them to the gravy.
- Adjust the number of green chilies to your preferred spice level.
- Freshly ground spices enhance the aroma significantly.
- A pinch of sugar can balance the flavors if the tomatoes are too sour.
Method
- 1Slit the hard-boiled eggs gently without cutting them completely and set aside.
- 2Heat coconut oil in a pan over medium heat. Add curry leaves, then sauté sliced onions until golden brown.
- 3Add grated ginger, minced garlic, and green chilies. Sauté for 2-3 minutes until fragrant.
- 4Stir in chopped tomato and cook until it softens and the oil separates.
- 5Add turmeric powder, chili powder, and coriander powder. Cook for 2 minutes, stirring constantly, until the raw smell disappears.
- 6Pour in coconut milk and bring to a gentle simmer. Add salt to taste and garam masala.
- 7Gently place the slit hard-boiled eggs into the simmering gravy. Cover and cook for 5-7 minutes, allowing the eggs to absorb the flavors.
- 8Serve hot with appam, porotta, or rice.