Mutta Roast | Egg Roast Curry in Coconut Milk

December 04, 2015

Friday! And why on earth am I doing this post today of all days? It is the weekend here and well the unimaginable is currently happening...we finally got a plumber who was willing to come today and fix all our faucets' pressure issues. We have been living with the lowest pressure on shower and faucet which used to kill my patience every single day! This same issue has kept my washing machine as new as we got from the store a year ago! If everything works good, I will have a super functioning bathroom and washing machine! :-) They are here working on it now while I am locked inside the bedroom writing to share this amazing recipe! Thanks to the laundry guy who was so helpful to get us this plumber's contact even though it would pinch his business.

Today, I am sharing this Kerala style egg roast that we call mutta roast which can also be made into a curry by just adding coconut milk. Egg roast is a simplest egg dish which is high in protein and very easy to prepare once your onions are prepped! :-D Yes, lots and lots of onions is what makes the gravy base for this roast!

Updated with new pics on 1st July 2019
Mutta Roast | Egg Roast Curry in Coconut Milk


Egg curry is never in my mind or in any meal plan unless I run out of all options. To me eggs are for bakes and breakfasts, somehow to make curry never occurs though I have loved having it at home. I have made egg curry each time referring to different blogs as I was never happy with the outcome. Somehow, it just didn't seem right... until I found this recipe on Shab's blog, I did a few tweaks to it, else it is totally inspired by her recipe.

Kerala Egg Roast | Curry

My mom makes a yellow colour egg curry where the eggs are not hard-boiled but just dropped into the hot bath of gravy which is then simmered for a few minutes when the eggs get cooked with the flavours of the curry. That is usually served with orotti which are my most fav combo. She even adds drumstick leaves (Morinaga) into that curry.. so eggs and greens.. that is healthy, isn't it? Hope to make that sometime soon...(already made and is now on the blog)

So the egg roast curry, let me warn you this is a spicy curry with loads of onions and coconut oil. I have made this more than a couple of times just to ensure I get the same taste again. You can skip the addition of coconut milk to have egg roast, adding the coconut milk gives it more flavour and gravy, so make it, either way, I am sure you will love it.

I envy all the people who have loads of curry leaves, please remember me when you are using too much of it :-( I have a batch of curry leaves dried which I got from Khobar a month ago.. so I use them sparingly. { Not any more! I have plenty at my disposal here in UAE :-P}

Mutta Roast | Egg Roast Curry in Coconut Milk

Mutta Roast | Egg Roast Curry in Coconut Milk 

INGREDIENTS

4 hard-boiled eggs

3 tablespoon coconut oil
1/4 teaspoon fennel seeds
2 to 5 green chillies, chopped finely
3 large red onions (370 to 400gms), sliced thinly
2 sprigs of curry leaves
1-inch ginger
4 to 5 garlic cloves
1 large tomato (~150gms), halved and quartered


1 teaspoon red chilli powder
1 teaspoon Kashmiri red chilli powder
2 teaspoon coriander powder
1/4 teaspoon turmeric powder


3/4 cup of water

3 tablespoon coconut milk powder
1/2 cup hot water

Salt to taste
1/2 teaspoon malabar garam masala

METHOD: 

  1. Heat the coconut oil in a wide mouthed shallow pan or pot
  2. Add the fennel seeds and let it splutter for a few seconds
  3. Add the thinly sliced onions, green chillies, and curry leaves along with a dash of salt
  4. Sauté this mixture for about 20 mins in low to medium flame
  5. Add the ginger and garlic and sauté until the raw smell of these is gone
  6. Add the chopped tomato and give it a mix 
  7. Cover the pot and let the tomato get cooked along with the onions for 2 to 3 minutes 
  8. Open and add all the turmeric powder, red chilli powders and coriander powder - saute for few minutes until the spice powders are roasted
  9. Add water and cover the pot again - cook for 8 to 10 minutes 
  10. Meanwhile, prepare the coconut milk by mixing coconut powder with warm water (or if you can extract the milk from fresh coconut, nothing like it) 
  11. Make four gushes on the boiled egg or choose to halve it
  12. Add the prepared coconut milk, place the sliced eggs, and sprinkle the garam masala and cover again
  13. Now holding the pot, lift it and give it a swirl so that the eggs get coated
  14. Bring to boil and then reduce the flame and cook for 2 more minutes 
  15. Switch off and serve hot with chapatis, parathas, appams, etc. I think it goes with anything. :-P 
Mutta Roast | Egg Roast Curry in Coconut Milk

Now, get to make this and let me know your thoughts...

The plumbers are still here. and it seems like a building issue.. down floor people are also asking for this plumber! 

Thank you for reading, now that's all from Yanbu. Happy weekend and stay safe!  

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