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Kerala Masala Eggs Recipe | Spicy Breakfast Cooking | Kerala Cuisine
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RECIPE
INGREDIENTS
4 eggs, hard boiled, peeled
Marinade:
1 teaspoon salt, or to taste
1⁄4 teaspoon turmeric powder (haldi)
1 1⁄2 teaspoons red chilli powder
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1 1⁄2 tablespoons vegetable oil
225 grams onions, finely chopped
5 green chillies, deseeded, finely chopped
3⁄4 teaspoon garlic paste
3⁄4 teaspoon ginger paste
1 1⁄2 teaspoons salt, or to taste
1⁄2 teaspoon fennel powder (saunf)
3⁄4 teaspoon coriander powder
4 teaspoons curry leaves, roughly chopped
1⁄2 cup coconut milk, thick, 1st press
coriander leaves, to garnish
COOKING METHOD
- Use the tip of a sharp knife to make small slits all over the eggs.
- Add all marinade ingredients to a glass bowl, pour in 1½ tablespoons water, and mix well. Place eggs in the bowl and rub marinade onto eggs to coat well. Set aside for 15 minutes.
- Place a small heavy-bottomed kadhai or wok on medium heat; add oil. Once hot but not smoking, carefully slide in marinated eggs and fry till golden brown all over, 3 to 4 minutes. Remove eggs from pan and set aside.
- In the same kadhai, add onions, and fry till brown, about 10 minutes. Add green chillies, garlic paste, and ginger paste; stir 2 minutes, ensuring that the masala doesn’t catch the bottom of the kadhai.
- Toss in salt, fennel powder (saunf), and coriander powder. Stir and cook for about 1 minute. Add curry leaves, stirring well to combine. Pour in coconut milk, stir, and continue to cook for 3 to 4 minutes.
- Add eggs to the kadhai, stir carefully to coat the eggs with the masala, and cook for about 5 minutes. Remove from heat.
- Transfer to a serving plate and garnish with coriander leaves. Serve immediately.
- Use the tip of a sharp knife to make small slits all over the eggs.
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