Spiced Hard-Boiled Egg Curry — Kerala Egg Roast
A South Indian roast-style egg curry of hard-boiled eggs in a deeply caramelised onion-tomato gravy with curry leaves and black pepper.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Boil 8 eggs in cold water 9 minutes, drain, cool, peel. Make 3 shallow slits in each egg. Toss with 0.5 tsp turmeric and pinch of salt. Slice 2 medium onions thinly. Mince ginger-garlic paste (2 tbsp), slit 4 green chillies lengthways, finely chop 2 small tomatoes. Measure all spices: kashmiri chilli powder, black pepper, coriander, remaining turmeric, garam masala, salt.
Fry
Heat 1/4 cup coconut oil in a large heavy skillet over medium heat. Add 24 curry leaves, crackle 10 seconds. Working in two batches, add eggs and turn for 90 seconds each batch until edges are lightly golden. Remove and set aside.
Saute
Add sliced onions to the same pan over medium-low heat. Cook 14 minutes, stirring often, until deeply caramelised, soft, and dark brown. Add ginger-garlic paste and green chillies, cook 1 minute on medium until raw smell fades.
Build
Stir in chopped tomatoes, kashmiri chilli powder, black pepper, ground coriander, 0.5 tsp turmeric, and salt. Cook 4 minutes on medium-low, mashing tomatoes, until oil beads at edges. Splash in 120ml hot water, stir to form thick clinging masala.
Simmer
Return eggs to the pan. Toss gently 2 minutes on medium-low to coat in masala. Stir in garam masala off the heat. Rest 1 minute covered.
Plate
Garnish with fresh coriander and serve with appam, paratha, or basmati rice, mango-ginger pickle, and roasted papad alongside.
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