Recipe – South Indian Egg Roast by Nisha Thomas

It’s Friday again! It’s amazing how one week flew past so quickly. I was on sick leave on Monday due to  a bad food poisoning. The diarrhea, vomitting and fever lasted for 2 days and I am still recovering from my small appetite (not that I have a really big one).

Today, I am happy to share a guest post by Nisha Thomas from My Kitchen Antics. I was first attracted to her blog because the recipes that she posted are simple yet creative. And her food styling is something that I truly admire.

I am always amazed at how Indians use spices to create lots of many amazingly delicious dishes. What we have always been eating in Singapore, are the typical Roti Prata, Curry and Thosai. You can probably enjoy more traditional dishes in the Indian restaurants but I guess they are much more difficult to be done at home, especially for amateur cook like me. Hence, Nisha is sharing with us a “South Indian Egg Roast” recipe, which I am sure you can try it at home too. Enjoy!

When Maureen of Miss Tam Chiak approached me with a guest post request, I was really happy. Im new to her blog but thoroughly enjoy her reviews and great photography. Really, some of the pics on her blog are absolutely drool worthy, it makes me wanna reach out and grab them 🙂

She wanted me to do something Indian in context and after a couple of emails and brainstorming I decided on South Indian Egg Roast, a quintessential breakfast item, in Kerala especially. We used to have the roast with appam (rice pancakes) regularly on sundays at my grand moms place after church and thinking about it now brings back a lot of fond memories.

So without rambling further, here is the recipe for a simple and delicious South Indian egg roast. Once again thank you so much Maureen for this wonderful opportunity.

 

3 eggs, boiled

3 shallots, finely chopped

1 medium size tomato, roughly chopped

1/2 inch slice ginger, peeled and chopped

3 pods garlic, peeled and chopped

2 green chillies, slit

1/2 tsp coriander powder

1/4 tsp Garam masala

1/2 tsp Mustard seeds

3 tbsp water-

1 1/2 tbsp oil

a sprig of curry leaves

1/2 tsp Kashmiri Chilli powder (or to taste)

1/2 tsp Pepper powder

a pinch of Turmeric powder

1/2 tsp oil

Salt to taste

1. Make a paste with all the ingredients under the ‘to marinate’ section.

2. Slice the boiled eggs into half and marinate the eggs with half the paste, smothering the eggs on both sides. Do this carefully as you want the egg yolks in tact.

3. Heat some oil in a frying pan and roast/ fry the eggs for a couple of minutes on each side, say about 2 to 3 minutes. Take it off the frying pan and keep aside.

4. Into the same frying pan, either use the remaining oil or add some more and add the mustard seeds.

5. Once they splutter throw in the curry leaves and slit chillies and sauté for a couple of seconds.

6. Add the onions and ginger and garlic and cook till they turn light brown.

7. In goes the chopped tomatoes and the remaining spice paste and coriander powder. Stir well and cook till the oil starts to separate.

8. Add the water and salt and bring to a gentle simmer. (Do this on low flame and take your time, dont hurry up. The taste depends on this process.)

9. Put the fried eggs back into the gravy and stir gently, but making sure the eggs are coated in the masala.

10. Just before taking it off the flame, sprinkle the garam masala and give one final stir. Serve hot with appam, roti or even bread.

– Adjust the spice level according to your taste. The measurement given is for a less spicier version.

– If using the normal chilli powder, it is much spicier so watch out. Do a taste check and then add more.

– There is not much gravy in this preparation and is had dry. If you want more gravy add a 1/4 cup of water or for a more stringer flavour add coconut milk just before adding the eggs back in.

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