Kerala Egg Roast with Duck Egg
Kerala egg roast is known as Mutta roast and this one is made with free range duck eggs. It is a spicy egg roast which can be had for breakfast as well as for lunch or dinner.
Prep Time20 mins
Cook Time1 hr
Servings: 6 people
- 5 nos boiled duck eggs I have used duck eggs. You can use chicken eggs too. (see notes)
- 3 nos big onions cut into fine slices
- 1 no large tomato finely chopped
- 4 nos green chilies slit lengthwise
- 1 sprig curry leaves
- 1 tsp turmeric powder
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tsp Kerala garam masala optional
- 3 tbsp coconut oil
- salt to taste
- 7 nos garlic cloves
- 1 1/2 inch ginger
- 1 tbsp black peppercorns
- 1 tbsp fennel seeds
Kerala Garam Masala
- 1 tbsp fennel seeds
- 15 nos cloves
- 15 nos black peppercorns
- 3 inch cinnamon stick
- 1/2 no star anise
- 20 nos green cardamom
- 1/2 no nutmeg
To make the Kerala Garam Masala
To make the mutta roast
Make a spice paste of the ingredients listed using a little bit of water and keep aside.
Take the boiled eggs and cut long slits into the egg white, reaching as deep as possible without breaking them,
Sprinkle 1/2 tsp turmeric powder and a little bit of salt on the eggs and coat them.
In a kadai or a frying pan, take the coconut oil and heat it. Fry the eggs very lightly in the medium hot oil on all sides. Drain and keep aside.
In the same oil, add the spice paste and fry over low heat. If the paste is sticking to the bottom, sprinkle some warm water.
Once the raw smell goes away, add the sliced onions and fry over medium heat. Let the onions caramelise nicely.
Add curry leaves and slit green chilies once the onions have softened and caramelised. And then add the tomatoes.
Stir and mix all the spices. Fry over medium heat till the tomatoes have become soft and mushy. Once the water from the tomatoes have evaporated and the tomatoes have cooked, add the spice powders as mentioned in the ingredient list.
From this point on, it is all about slowly cooking the onions with the spices over medium to low heat. Keep sprinkling warm water when the spice paste become too thick and starts to stick to the bottom of the pan.
Cook till the spices start releasing oils and it looks like a red thick gravy. Add the boiled eggs and toss them in the gravy.
Add 1/3 cup of water and mix everything. Cover and cook for a couple of minutes till the eggs are well coated with the gravy.
This gravy should have a thick and dry consistency. Add more slit green chilies if you like.
I also sprinkled 1/2 tsp of sugar (just as a matter of habit from bengali cooking) and it actually balances the taste quite well. But this is completely optional.
Serve Kerala Egg roast with appam or rice or any kind of bread of your choice.
- The eggs need to be hard boiled but if you like a little soft centre, it is absolutely alright.
- I was told by many that there is nothing called Kerala garam masala. However, I am no authority. The roast tastes very good with the garam masala and if you look at the spices individually, they do go into the roast.