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The Hirshon Kerala Egg Curry - നാടൻ മുട്ട റോസ്റ്റ്

The Hirshon Kerala Egg Curry – നാടൻ മുട്ട റോസ്റ്റ്


  • Total Time: 0 hours

Ingredients

Scale
  • 5 eggs, hard-boiled & peeled – TFD prefers duck eggs in this recipe
  • 4 medium onions, thinly sliced
  • 2 jalapeños, split lengthwise
  • 1 1/2 tsp peeled ginger, thinly sliced
  • 1 1/2 tsp thinly-sliced garlic
  • 1/2 tsp turmeric powder
  • 1/4 tsp sugar
  • 1 tbsp Kashmiri chili powder
  • 1 large tomato, chopped
  • 1/2 tbsp coriander powder
  • 1 tsp freshly-ground fennel seeds
  • 1 tsp garam masala powder
  • 1/2 tsp freshly-ground black pepper
  • 1 tsp Mustard seeds
  • 2 sprigs fresh Curry leaves, leaves torn into pieces
  • Salt to taste
  • 2 tbsp Coconut oil + more to taste
  • 1 tsp fresh lemon juice

Instructions

  1. Boil the egg with 2 tsp salt and water. Adding salt prevents the egg from cracking while boiling. Use a large pan with enough water to cover the eggs completely. Once cool, peel the shells and set the eggs aside.
  2. Heat oil in a heavy-bottomed wok over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, 1 minute. Add in onion with a bit of salt, and cook, stirring frequently, until soft, dark golden brown and slightly caramelized, about 10-15 minutes. Then add chilies, curry leaves and tomatoes and cook, until tomatoes are broken down into a soft mass, 5 minutes.
  3. Push the onion-tomato mixture to the side of the wok, drizzle in a bit of coconut oil, and sauté the spices for a few seconds until fragrant. Then add water and lemon juice and stir to combine. Season to taste.
  4. Cut a few gashes lengthwise in the egg white and add to the wok. Reduce heat to low and simmer until spices are absorbed, about 5 minutes. Splash a bit of water if masala gets too dry. Switch off heat and drizzle with extra coconut oil, if you like.
  5. Serve hot with warm appam, flatbread, or rice.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 292.94 kcal
  • Sugar: 7.29 g
  • Sodium: 600.46 mg
  • Fat: 19.82 g
  • Saturated Fat: 9.27 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 17.11 g
  • Fiber: 4.14 g
  • Protein: 13.59 g
  • Cholesterol: 773.5 mg
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