Egg Roast Kerala

Ingredients

• - 400g eggs
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. 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. 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. Add ginger-garlic and curry leaves: Add 1 tbsp ginger-garlic paste and 2 sprigs curry leaves. Fry 2 minutes.
5. Add tomatoes: Add 3 chopped tomatoes. Cook 8-10 minutes pressing until completely soft.
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. Add fried eggs: Add the deep golden fried eggs. Toss gently to coat in the dark masala.
8. Cook together: Cook on low heat 5-6 minutes. The eggs absorb the dark caramelised masala.
9. Check consistency: The masala should be thick and coat each egg like a crust.
10. Serve: Adjust salt. Egg roast should be very dark and intensely flavoured. Serve with appam, parotta or bread.