Egg Roast Kerala

Method

1. 1

   Boil eggs: Hard-boil 4-5 eggs — 10 minutes in boiling water. Cool and peel. Score each egg with 4-5 cuts using a knife.

2. 2

   Fry eggs: Heat 2 tbsp coconut oil. Fry scored eggs on medium heat 3-4 minutes turning until deep golden on all sides. Remove.

3. 3

   Fry shallots: In the same oil add 1.5 cups sliced shallots. Fry on medium heat 10-12 minutes until very dark golden and caramelised.

4. 4

   Add ginger-garlic and curry leaves: Add 1 tbsp ginger-garlic paste and 2 sprigs curry leaves. Fry 2 minutes.

5. 5

   Add tomatoes: Add 3 chopped tomatoes. Cook 8-10 minutes pressing until completely soft.

6. 6

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 3 minutes until oil separates.

7. 7

   Add fried eggs: Add the deep golden fried eggs. Toss gently to coat in the dark masala.

8. 8

   Cook together: Cook on low heat 5-6 minutes. The eggs absorb the dark caramelised masala.

9. 9

   Check consistency: The masala should be thick and coat each egg like a crust.

10. 10

    Serve: Adjust salt. Egg roast should be very dark and intensely flavoured. Serve with appam, parotta or bread.