Kerala Style Spicy Naadan Egg Roast

Ingredients

• 6 Eggs
• 2 tablespoon coconut oil
• Small handful of fresh curry leaves
• 1 tsp fennel seeds
• 4 cm ginger, finely chopped
• 6 cloves garlic, finely crushed
• 2 medium onions, sliced
• 2 dried Kashmiri chillies, torn into pieces
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chilli powder (add more if you want it spicy)
• 1 teaspoon ground black pepper
• 1/2 teaspoon turmeric
• 5 ripe tomatoes
• 1 teaspoon salt
• Handful of fresh coriander leaves

Instructions

1. 1

   Boil and peel the eggs and set aside.

2. 2

   Heat the coconut oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the ginger and garlic and fry for 2–3 minutes.

3. 3

   Add onion, dried red chillies and fry for 10 minutes until softened and golden brown.

4. 4

   Add the tomato puree and salt. Then stir in the ground coriander, cumin, chilli powder, black pepper and turmeric. Simmer for about 15 minutes until rich and reduced.

5. 5

   Then add the whole eggs, put a lid on and simmer for 4–5 minutes to heat the eggs through.

6. 6

   Sprinkle with the chopped coriander and serve.