I watched a video on another FB group recently. It is a song/recipe for Mutta Roast  by a vlogger – Sawan Dutta. Binge watch warning- once you start her videos, it’s  tough to stop and you may spend the day singing “Macher Jho….l, Macher Jho…l” . It may be worth it- I enjoyed her youtube channel and her point of view.

Anyway back to Egg Roast.  This recipe is not the recipe on her video- this is a recipe cobbled together from other recipes on the internet. I’ve made egg curry plenty of times but never with this recipe – “All the way from the Malabar coat- Mutta Roast, Mutta Roast”

Ingredients:

6 Boiled eggs – as an aside, if you haven’t read the Serious Eats blog post on boiling eggs- please do so ASAP, it is brilliant.

Aromatics: one large red onion- sliced, 1 tbsp ginger, 1 tbsp garlic, 6-8 curry leaves, 1 jalapeno- halved

Spices: 1 tsp mustard seeds, 1 tsp turmeric, 1 tsp fennel seeds, 1 tsp coriander powder, 1 tsp garam masala, 2 dried red chillies

Base of curry: 1 can tomatoes (14 oz) pureed Oil: 2 tbsp olive oil (or coconut oil if you have it) Salt and 1/2 tsp of sugar

Boil eggs for 11-15 minutes (you did read the serious eats PhD thesis on boiling eggs right), shock in cool water and peel. Make slits in the eggs (about 4-5 per egg , these should be fairly shallow)

Heat oil, add mustard seeds – wait till they sputter and pop. Now work quickly, add the turmeric, green chilli or chillies, red chillies, fennel seeds and curry leaves. Stir and immediately add the onions with sugar and salt.  Roast in the oil till pale brown on medium heat (about 10 minutes). Add ginger and garlic and cook for 1 minute, add coriander powder and tomatoes and eggs. Cook- stirring every few minutes for 15-20 minutes till the curry thickens. Taste for seasoning- add the garam masala and salt and pepper.

Serve with appam, rice, toast or as I did today, with dosa.  Here is a link to my dosa recipe.