Kerala Style Egg Roast Curry Recipe
Introduction
Embark on a culinary journey to the lush landscapes of Kerala with this delightful Kerala Style Egg Roast Curry. A true celebration of flavors, this dish beautifully combines boiled eggs with a vibrant and aromatic spice blend, making it a perfect accompaniment to rice, appam, or parathas. This egg curry is not only easy to prepare but also packs a punch of flavor that will transport your taste buds straight to the heart of Southern India.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs (boiled and cut in half) | 2 |
| Onions (finely chopped) | 2 |
| Tomatoes (finely chopped) | 2 |
| Garlic (finely chopped) | 2 cloves |
| Ginger (finely chopped) | 1 piece |
| Curry leaves | 1 sprig |
| Hot Masala powder | 3/4 teaspoon |
| Black pepper powder | 1/4 teaspoon |
| Kashmiri red chili powder | 1 teaspoon |
| Coriander powder | 1/4 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Coriander leaves (finely chopped) | For garnishing |
| Water | 1/4 cup |
| Coconut oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 10 g |
| Carbohydrates | 15 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 400 mg |
Preparation Instructions
-
Heat the Oil: Begin by heating the coconut oil in a heavy-bottomed kadai (wok) over medium heat. The oil should shimmer but not smoke.
-
-
Sautรฉ Aromatics: Add the finely chopped ginger, garlic, and onions to the hot oil. Sautรฉ these ingredients until the onions become soft and translucent, turning a light golden brown. This should take about 5 to 7 minutes.
-
Add Spices: Once the onions are ready, introduce the curry leaves and the spice powders: hot masala, black pepper, Kashmiri red chili, coriander, and turmeric. Stir everything together thoroughly and let it cook for another 2 minutes, allowing the spices to release their essential oils and aromas.
-
Incorporate Tomatoes: After the spices have bloomed, add the chopped tomatoes and salt. Cook this mixture for 3 to 4 minutes, stirring occasionally until the tomatoes break down and meld with the spices, forming a thick, rich sauce.
-
Simmer with Water: Pour in the 1/4 cup of water to loosen the mixture slightly. Bring it to a boil, then reduce the heat to low.
-
Add Boiled Eggs: Gently place the boiled egg halves into the sauce, cut side facing up. Spoon some of the sauce over the eggs, cover the kadai, and let it simmer on low heat for about 10 to 15 minutes. This allows the eggs to absorb the flavors of the spices and the sauce.
-
Final Touches: Once done, remove the kadai from the heat. Garnish the curry generously with finely chopped coriander leaves to add a fresh flavor contrast.
-
Serving Suggestions: Serve this Kerala Style Egg Roast Curry hot alongside soft appams, flaky parathas, or steamed rice. It also pairs beautifully with a crisp salad for a delightful meal.
Conclusion
This Kerala Style Egg Roast Curry is a wonderful representation of the rich culinary heritage of Kerala, characterized by its use of aromatic spices and fresh ingredients. The combination of boiled eggs nestled in a fragrant masala sauce makes it a comforting dish suitable for any meal of the day. Whether you’re enjoying it for breakfast, lunch, or dinner, this curry is sure to impress your family and friends with its unique flavor profile and satisfying texture. Enjoy your cooking journey and savor the taste of Kerala right in your kitchen!
