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22 May 2012

Egg Roast (Mutta Roast)

Photo: © childsdesign

We insist you try this recipe from Absolute Indian. It is very simple to make and really delicious. Although you might think there are rather a lot of onions for 2-3 people, don't worry as they cook and reduce to a soft melting consistency.

The spicing is subtle and nicely balanced – you could adjust the amount of chilli to your personal taste if you're not accustomed to the heat. Although fresh curry leaves are not always easy to find, you could use dried, but we find the fresh ones give Indian dishes that nutty authentic flavour and they look better too.
We used fresh tomatoes which we peeled and chopped before adding, but you could use tinned tomatoes.

This dish is normally served as a breakfast dish in Kerala alongside Appam (similar to a thick pancake and made from ground rice and coconut) However, it can also be served as an accompaniment to other Kerala curries.

Ingredients (serves 2-3)

  • 3 hard-boiled eggs, halved
  • 3-4 tbsp vegetable oil
  • ½ tsp mustard seeds
  • 2 medium onions, finely sliced
  • 8-10 curry leaves
  • 1 tsp fresh ginger, finely chopped
  • 2 garlic cloves, crushed
  • 75g chopped tomatoes
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp coarsely ground black pepper
  • ½ tsp salt
  • ¼ tsp garam masala

Heat the oil in a shallow non-stick pan. When hot, add the mustard seeds and fry for 2 seconds (they should sizzle immediately on contact with the oil). Reduce to a medium/low heat and fry the onions for 5 minutes to soften. (Bear in mind you do not want to brown them) Add the ginger, garlic and curry leaves and fry for a further 3-4 minutes.
Combine the tomatoes, turmeric, chilli and black pepper into the pan and cook for 5-6 minutes until the oil begins to separate from the masala. Season with salt and garam masala and then gently add the eggs. Mix well to warm through the eggs, being careful not to crush them.
Serve with fresh, warm pooris and pickle.

Hints & Tips
A simple way to split boiled eggs in half is to use a piece of thread lengthways across he egg – this gives you a clean cut without crumbling any part of the yolk or white.
This dish can also be served as a starter or canapé. Simply top the warm, halved eggs with small mounds of the onion masala and serve. However, no more than 1 egg per person or you may find your guests stuffed before dinner!

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