Kerala Style Spicy Naadan Egg Roast, Spicy Egg Roast Recipe

Recipe for Spicy Kerala Style Naadan Egg Roast masala with gravy preparation. Serve with appam, rice or chapati. Kerala hotel mutta curry with tomato. Adapted from Rick Stein.

A quick egg curry is a staple at my home. Serve it with rice or roti and its sure a happy meal. Kerala egg roast is a very popular dish that’s usually served with appam. I found this recipe for Kerala egg roast in Rick Stein’s India cookbook. Its one of the finest books on Practical Indian Cooking. He writes in his book that he found this recipe for  Kerala egg roast at a restaurant that his driver took him, en-route to Thekkady. Egg roast is a popular dish in Kerala. Nobody quite knows why it’s called an egg roast because they are actually boiled, peeled, then simmered in a pan with an intense masala flavored with Kashmiri chillies, tomato and coconut oil. Here is the recipe for an awesome Kerala Style Spicy Naadan Egg Roast.

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Boil and peel the eggs and set aside. Here is the recipe for perfect hard boiled eggs.

Heat the coconut oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the ginger and garlic and fry for 2–3 minutes.

Add onion, dried red chillies and fry for 10 minutes until softened and golden brown.

Make a puree out of the tomatoes in the blender / mixie.

Also get all the spice powders ready.

Add the tomato puree and salt. Then stir in the spice powders. Simmer for about 15 minutes until rich and reduced.

Then add the whole eggs, put a lid on and simmer for 4–5 minutes to heat the eggs through. Sprinkle with the chopped coriander. Egg roast is ready. serve hot.

Serve with appam, chapati or rice.

Kerala Style Spicy Naadan Egg Roast

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★★★★★

5 from 4 reviews

• Author: Kannamma - Suguna Vinodh
• Total Time: 40 mins
• Yield: 4

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Description

Recipe for Spicy Kerala Style Naadan Egg Roast masala with gravy preparation. Serve with appam, rice or chapati. Kerala hotel mutta curry.

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Ingredients

Scale 1x2x3x

• 6 Eggs
• 2 tablespoon coconut oil
• Small handful of fresh curry leaves
• 1 tsp fennel seeds
• 4 cm ginger, finely chopped
• 6 cloves garlic, finely crushed
• 2 medium onions, sliced
• 2 dried Kashmiri chillies, torn into pieces
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chilli powder (add more if you want it spicy)
• 1 teaspoon ground black pepper
• ½ teaspoon turmeric
• 5 ripe tomatoes
• 1 teaspoon salt
• Handful of fresh coriander leaves

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Instructions

1. Boil and peel the eggs and set aside.
2. Heat the coconut oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the ginger and garlic and fry for 2–3 minutes.
3. Add onion, dried red chillies and fry for 10 minutes until softened and golden brown.
4. Add the tomato puree and salt. Then stir in the ground coriander, cumin, chilli powder, black pepper and turmeric. Simmer for about 15 minutes until rich and reduced.
5. Then add the whole eggs, put a lid on and simmer for 4–5 minutes to heat the eggs through.
6. Sprinkle with the chopped coriander and serve.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: South Indian, Kerala