Egg Roast with Coconut Milk (or Coconut Cream)
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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.
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Prep time:5 min Cook time: 5 min 4-5 servings
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strike throughingredients, 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:
- In a nonstick pan or wok, heat coconut oil. Add the mustard seeds and allow them to pop.
- Once the mustard seeds are finished popping, add the fenugreek seeds and allow them to sizzle.
- Now, add the sliced onion and curry leaves and saute till the onions are translucent.
- Add a little salt to help the cooking process.
- Cook on medium heat till the onions are light golden in color. About 2-3 minutes.
- Add the ginger-garlic paste and the green chili.
- 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.
- By now, the onion mixture should be a deep golden color.
- Add the spice powdered and stir on medium heat.
- 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).
- Once the spices are cooked, add the chopped tomatoes. Heat well, and add 1/4 cup of water.
- Cover and cook on medium heat till the tomatoes are softened.
- Open and mash the tomatoes well. Keep adding a little water till you achieve a paste-like masala.
- Add the thick coconut milk and bring to a simmer. Add salt to taste.
- Peel and slice the eggs in half. Add to the gravy. Allow simmering on low for 1 minute.
- 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.
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