Kerala Egg Masala

This is my version of the Kerala South Indian egg masala. It is so simple to make but so flavourful. The egg masala is a side dish served with chapatis, naan, appam dosa etc.. This egg masala recipe is very quick to make with a few spices. It’s not to spicy as you can adjust the amount of chilli powder and fresh chillies.

Kerala Egg Masala

Ingredients

Serves 4-5

10 boiled eggs

1 fresh tomato

2 medium onions

3 clove garlic sliced

1 tablespoon ginger minced

4 fresh chillies

1 level teaspoon salt

1/2 teaspoon garam masala

1/2 teaspoon cumin seeds

1/2 teaspoon coriander powder

1 teaspoon chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon Kashmiri powder

Fresh coriander leaves for garnish

50g butter

A few curry leaves

1/2 teaspoon mustard seeds

1 tablespoon cooking oil

Method

1. Boil the eggs until hard boiled. Once cooled down peel off the shell and score the eggs. This is to allow the masala to go into and flavour the eggs.

2. In a clean pan pour a little oil and put 1/2 teaspoon of mustard seeds. Leave until it pops and add the ginger. Add the butter and allow it to melt in the heat. Once melted add your garlic and onions.

3. Sauté all together and cover with a lid, leave for ten minutes and then remove the lid and stir well.

4. Add the fresh tomato, stir well and cover again for another ten minutes. Don’t forget to turn down the gas at this point.

5. Remove the lid and add the spices, salt and fresh chillies.

6. Add the boiled eggs and stir well and cover with a lid for another ten minutes.

7. Add the curry leaves and fresh coriander leaves. Serve with rice, naan - the choice is yours.

Enjoy!