This egg roast is: Bold. Earthy. Likely to be consumed in minutes.
Kerala Duck Egg Roast
Serves 2
For the gravy base:
50 ml coconut oil
1 tsp mustard seeds
A bunch of curry leaves
5 cloves of garlic, finely chopped
3 green chillies, chopped
A thumbs worth of ginger, finely chopped
5 medium onions, chopped into strips
4 tomatoes, diced
Salt to taste
2 tsp coriander powder
2 ½ tsp Kashmiri red chilli powder
1 tsp turmeric powder
2 tsp chicken masala powder
200 ml warm water
1 tsp garam masala powder
For roasting the eggs:
2 tsp coconut oil
4 boiled duck eggs (chicken eggs work too)
A pinch of turmeric powder
For making the gravy:
1. In a pan on low heat, roast the coriander, chicken masala and garam masala powder individually and then set them aside.
2. In a deep pan on medium heat, add coconut oil. Wait until it warms up before adding mustard seeds and curry leaves. Give it a quick mix.
3. Once the mustard seeds begin to pop, add in the chillies, garlic and ginger. Mix well so the oil really works into the aromats.
4. Add onions and half a teaspoon of turmeric powder and mix some more.
5. Once the onions have been visibly covered in oil, close the pan and let the onions soften for 10 minutes. A good practice would be to give a quick mix after the 5 minute mark so the onions don’t stick to the bottom.
6. Add tomatoes and salt. Give it a mix and let the tomatoes soften with the lid on for 10 minutes.
7. Once the tomatoes have softened, reduce the heat and add the roasted coriander powder, chicken masala powder, half a teaspoon of turmeric and Kashmiri chilli powder.
8. Work the masala into the mixture for a couple of minutes and then add warm water in 4 intervals while stirring.
9. Close the lid and let the gravy cook for 10 minutes on medium heat.
10. Add the roasted garam masala, mix and let the gravy cook for another 10 minutes with the lid on. While the gravy is cooking, begin roasting the eggs.
For roasting the eggs:
1. In a pan on medium heat, add oil, eggs and turmeric powder.
2. Roast the eggs on all sides. You will know they are ready when they develop a golden blistered coat.
3. Transfer the eggs into the gravy pan and turn the heat off. Serve with literally any carb.
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