Egg roast curry(Indian, Kerala-style).

A delicious Indian egg roast curry is made by boiling the eggs, slightly roasting them until brown, and adding them into a tomato-onion based masala curry.

Spicy and fragrant, the curry-flavored egg recipe is ideal for lunch when you want to skip cooking meats.

The egg roast curry is made without any coconut milk but is thick because of the onion and tomato base.

Meal ideas with kerala egg roast curry.

If you are serving the egg curry for breakfast, keep your menu simple as you will need to take a little time to get all the elements ready to prepare this dish.

Breakfast ideas

• If serving with string hoppers or pittu, chapathi or roti, add a little coconut milk to give the egg roast curry a little more gravy.

• Add a lunumiris sambol, yellow coconut sambol, or a spicy pol(coconut) sambol for a string hopper fiesta.
• If you want to keep the breakfast simple, serve with some roast paan or sandwich bread.

Lunch ideas

The vegetable curries you can serve th egg dish with,

bean curry, spinach coconut milk curry, although starchy, pumpkin curry works well. Creamy eggplant curry, spicy devilled potato curry.

Any type of cucumber salad or even a cucumber stir-fry would also go well with the egg roast.

Utensils and appliances needed

Chopping board and knife

Sauce pan to boil the eggs

Large frying pan to fry the eggs as well as make the egg roast curry.

Storing- store in an old container or glass container with a lid and refrigerate. The spices in this egg curry tend to stain.

Reheating- avoid microwaving. heat the curry over the stovetop on low heat.

The egg roast curry tastes best when consumed within 24 hours of making it.

Stop food waste- if you should have any leftovers, simply chop the eggs and mix them with the onions.

By doing this, you’ll be making a spicy, crumbly egg spread which can be sued to make some toasted sandwiches for breakfast.

You can also add this egg salad made with left overs to make some grilled cheese.

How to make Kerala egg roast.

reipe difficulty- easy

5 large eggs

1 tsp vinegar

3-4 tablespoons of oil to shallow fry the boiled eggs

To make the egg roast masala paste

1 large onion sliced fine

1 tablespoon of minced ginger(1″piece of ginger)

1 tablespoon of minced garlic(2-3 cloves of garlic)

A sprig of curry leaves

2 green chillies split in the middle(substitute with green banana peppers)

1/2 teaspoon of fennel seeds

1 tablespoon of kashmiri chillie(substitute with red chillie powder or hot paprika powder)

2 tablespoons of coriander powder

1 teaspoon of fresh pepper powder

1/2 teaspoon of garam masala powder(you can add this as an optional ingredient if you do not have it with you, I sometimes do this when I run out of this spice powder)

1 large tomato chopped

1/2 a cup of water

Method

How to prepare the eggs for this Indian curry.

Fill a saucepan with 2 and a half cups of water and submerge the eggs(5) in it.

Add the vinegar(1 tsp) into the water, place over the stovetop and boil for 13-15 minutes over medium fire.

Once the eggs are done, let them cool for 5 minutes and then remove the shells over running water to cool them as they will still be hot.

Use a sharp knife to make three slits around the eggs. Set aside.

How to fry the eggs.

Place a large frying pan over the low-medium fire, add the oil(3-4 tbsp), once it heats, gently add the eggs and shallow fry them until slightly brown.

This would probably take 7-10 minutes. You will need to turn them around so they fry evenly, and be careful during this process as the oil may splatter.

Once the eggs are browned, set them aside.

If there is a lot of oil in the frying pan, reduce it by pouring some out, and use the same frying pan to make the egg masala paste as well as to assemble the dish.

How to make the egg roast masala.

Place the frying pan over low-medium heat with a little of the oil you used to fry the eggs.

Add the sliced onions(1 large, sliced fine)and cook them until soft (if you prefer to have more onions, you can do so)

Once the onions are soft add ginger(t tbsp/1″ piece minced) and garlic(1tbsp/2-3 cloves minced).

Continue to cook for another 2 minutes.

Add the curry leaves(1 sprig) and green chillies(2), you’ll notice I’ve added banana peppers as I ran out of green chillies but they do make a good substitute sometimes.

Continue to cook until the peppers are soft.

Reduce heat to low, and add the spice powders.

Fennel seeds(1/2 tsp), Kashmiri chillie powder(1 tbsp/substitute with red chillie powder or hot paprika), coriander powder(2 tbsp), pepper powder(1 tsp), garam masala powder(1/2 tsp, refer note on garam masala on ingredient list).

Combine and cook until you have a thick masala curry.

Season with salt and then add the chopped tomatoes(1 large).

Use your wooden spoon to break down the tomatoes.

Add water(1/2 cup), taste and season with salt, cook over low-medium fire for 5 minutes until slightly thicker.

Add the fried eggs to the egg roast curry.

Reduce heat to low and let the egg curry slow simmer for 7-10 minutes.

Make sure that you gently pour the thick gravy occasionally over the eggs and move them around so they combine well.

If you need to have a thicker gravy to serve with string hoppers or rice then add 1/4 cup of coconut milk, but the curry will turn mild if you do this.

Serve warm.

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