Egg Roast with Coconut Milk (or Coconut Cream)

®This is a RAS signature Recipe©

Boiled Eggs, just got a whole lot yummier, in a thick and creamy gravy made of Masala and Coconut Milk. This is the perfect breakfast curry, or evening curried eggs to serve with Roti Prata.

The Recipe Intro↓ has more information & related links. If you’d like to check it out.

Prep time:5 min Cook time: 5 min 4-5 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Hard boiled eggs		8
Red onions, sliced		4 medium
Tomatoes, chopped		2 large
Green chilies, sliced ( mild chilies)		2 Tbsp
Curry leaves		2 Tbsp
Coconut oil		3-4 Tbsp
Mustard seeds		1/2 tsp
Fenugreek seeds		1/4 tsp
Ginger-garlic paste		2 Tbsp
Coriander powder		2 Tbsp
Meat masala powder ( store bought or check my recipe )		1 Tbsp
Garam Masala ( I use only my Malabar Garam Masala - check the recipe )		1 tsp ( plus a little for final sprinkle)
Turmeric powder		1/2 tsp
Chilli powder		1/2 tsp
Fresh coconut milk - no more ( thick- first extraction )		3/4 cup
Fresh coriander leaves, chopped (for Garnish)		As needed

Method:

1. In a nonstick pan or wok, heat coconut oil. Add the mustard seeds and allow them to pop.
2. Once the mustard seeds are finished popping, add the fenugreek seeds and allow them to sizzle.
3. Now, add the sliced onion and curry leaves and saute till the onions are translucent.
4. Add a little salt to help the cooking process.
5. Cook on medium heat till the onions are light golden in color. About 2-3 minutes.
6. Add the ginger-garlic paste and the green chili.
7. Stir and continue to saute till the raw smell of the ginger and garlic has dissipated. Another 2 minutes, slowly on low – medium heat. Keep stirring, to avoid any burning along the edges.
8. By now, the onion mixture should be a deep golden color.
9. Add the spice powdered and stir on medium heat.
10. Cook again, while stirring till the raw punch of the spice powder fades. Add a dash of water as needed, to prevent scorching of the spices. (Very little water).
11. Once the spices are cooked, add the chopped tomatoes. Heat well, and add 1/4 cup of water.
12. Cover and cook on medium heat till the tomatoes are softened.
13. Open and mash the tomatoes well. Keep adding a little water till you achieve a paste-like masala.
14. Add the thick coconut milk and bring to a simmer. Add salt to taste.
15. Peel and slice the eggs in half. Add to the gravy. Allow simmering on low for 1 minute.
16. Sprinkle some more Garam masala and garnish with curry leaves

Egg Roast with Coconut Milk

 

Notes:

• This curry is meant to be a thick gravy. Do not add water or more coconut milk because all the flavors will be diluted and the results will not be good.
• Check out my recipe for Malabar Garam Masala
• Check out my recipe for Meat Masala Powder
• Check out my Kerala Coconut Milk Egg Curry – good for IDIYAPPAM, PUTTU ETC.

Key Ingredients: Egg, Coconut Milk, Onion, Tomatoes, Ginger, Garlic, Green Chillies, Curry Leaves, Coriander Leaves, Spices, Oil, Salt.

♦Please Rate the Recipe if you have tried it below.↓ If you liked the recipe, please do leave me a comment and CLICK THE LIKE BUTTON at the ⇓bottom of this page! Thank you! ♥ If you make the dish and share it with your SOCIAL MEDIA please don’t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you! ♥ ♦EAT AND TELL!!! Let us know if you tried – Egg Roast with Coconut Milk Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com   Thank you! ♥

Quick Browse to see All Recipes by Category.                                   World Cuisines to browse recipes by Regional Cuisine.

Thanks for visiting www.recipesaresimple.com