Kerala style egg curry – Egg roast paleo recipe (Kerala mutta roast)
I simply love the flavor of this herb – curry leaf, I could use it in any Indian dish.
If you are not familiar with curry leaf, well it’s an edible herb with an aromatic taste, similar to lemon grass or asafetida. It is regularly used in Indian dishes, as much as we Westerners are using bay leaf or basil.
Oh and curry leaf is not curry powder. It doesn’t taste like curry powder, and curry leaves are not even an ingredient in curry powder.
In my country, I only saw dried curry leaves and never fresh ones. But I find that dried curry leaves are less pungent than the fresh ones.
This Kerala egg curry delicacy that I’m sharing today has a divine taste. Curry leaves, coconut oil, thick tomatoes gravy, onions, garlic, ginger, eggs and spices…not only it’s healthy but also very easy and quick to make and a fulfilling dish to serve with rice or bread, for lunch or dinner. A kid’s friendly and healthy recipe that even the most fussy little one will love it.
Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon
Step by step Kerala style egg curry – Egg roast recipe (Kerala mutta roast)
First step is to hard boil the eggs, peal them and keep aside.
In a deep frying pan, heat coconut oil and add onions. Fry for few minutes until translucent.
Add ginger, garlic, green chilli and curry leaves. Stir fry for 1 minute. Now add chopped tomatoes and all powder spices except for garam masala. Mix well and cook until tomatoes released its juices and oil starts to separate.
Add boiled eggs and stir fry for 1-2 minutes. Add 1/2 or 1 cup of water (depending on how thick you want your gravy), garam masala and salt to taste. Mix, bring to a boil then cover and lower the temperature to low-medium.
Simmer for 10 minutes on low-medium flame, until the water is reduced and the consistency of the gravy is thicker.
Serve hot with chapati, rice, appam, soft dosas or parathas.
Notes: if the curry is watery, increase the flame and cook uncovered. If the curry is too thick you can add some more water.
- 5-6 eggs, hard boiled and pealed;
- 2 onions, julienne cut;
- 1 tbsp grated or paste fresh ginger;
- 1 or ½ green chilli, de-seeded and chopped;
- 1 tbsp crushed garlic;
- 2 sprigs curry leaves;
- 1 tomato, chopped;
- pinch of turmeric powder;
- 1 tbsp coriander powder;
- pinch of red chilli powder (optional);
- 1 tbsp garam masala;
- coconut oil;
- 1 or ½ cup water;
- salt to taste.
- Hard boil the eggs, peal them and keep aside.
- In a deep pan, heat coconut oil and add onions. Fry for few minutes until translucent.
- Add ginger, garlic, green chilli and curry leaves. Stir fry for 1 minute. Now add chopped tomatoes and all powder spices except for garam masala. Mix well and cook until tomatoes released its juices and oil starts to separate.
- Add boiled eggs and stir fry for 1-2 minutes. Add ½ or 1 cup of water (depending on how thick you want your gravy), garam masala and salt to taste. Mix, bring to a boil then cover and lower the temperature to low-medium.
- Simmer for 10 minutes on low-medium flame, until the water is reduced and the consistency of the gravy is thicker.
- Serve hot with chapati, rice, appam, soft dosas or parathas.
- Notes: if the curry is watery, increase the flame and cook uncovered. If the curry is too thick you can add some more water.
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