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.

Egg Roast with Coconut Milk (or Coconut Cream)

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

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Egg Roast with Coconut Milk

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Servings: 4

Description

Boiled eggs are added to to rich, flavourful simmering coconug gracy. Delicious with Roti Prata or String Hoppers.

Ingredients:

Servings

• 8 boiled Hard eggs

• 4 onions, Red sliced medium

• 2 chopped Tomatoes, large

• 2 Tbsp Green chilies, sliced (mild chilies)

• 2 Tbsp Curry leaves

• 3-4 Tbsp Coconut Oil

• ¹⁄₂ tsp Mustard seeds

• ¹⁄₄ tsp Fenugreek seeds

• 2 Tbsp Ginger-garlic paste

• 2 Tbsp Coriander powder

• 1 Tbsp Meat masala powder (store bought or check my recipe)

• 1 tsp Garam Masala (plus a little for final sprinkle, I use only my Malabar Garam Masala see notes)

• ¹⁄₂ tsp Turmeric powder

• ¹⁄₂ tsp Chilli powder

• ³⁄₄ cup Fresh coconut milk - no more (thick- first extraction)

• Fresh coriander leaves, chopped (for Garnish- as needed)

Instructions

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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.

Note

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

Keywords: Egg Roast with Coconut Milk, Coconut Milk Egg Roast, Egg Roast Curry