This Egg Roast isn’t really a roast at all. The eggs are actually boiled and served in a delicious tomato based curry sauce.
- 6 eggs
- 2 tbsp coconut oil or veg oil if you don’t have
- 10-12 fresh curry leaves (I keep a plant in the kitchen)
- 1 tsp fennel seeds
- 250g white onions, sliced
- 2 dried Kashmiri chillies, broken into pieces, seeds included
- A thumb of fresh ginger, peeled and chopped finely
- 4 garlic cloves, crushed
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp Kashmiri mirch (adjust this up or down depending on how fiery you enjoy your curry)
- 1 tsp ground black pepper
- ½ tsp turmeric
- 400g passata (with no added salt/garlic/herbs)
- 1 tsp salt
- Coriander for garnish
- Gently add the eggs to a pan of boiling water and let them cook for about 10 minutes, on the gentlest simmer
- When the eggs are ready sit the pot under a running cold tap to cool the eggs and stop them cooking further.
- Heat the oil in a suitable pan. When it’s medium hot add the curry leaves and fennel seeds for about 30 seconds toast them.
- Quickly add the onions and cook them for about 10 minutes until they are soft and golden.
- Add the dried chillies, ginger and garlic and fry them for 3 minutes
- Now add the dried spices and fry them, stirring to avoid catching, for about 30 seconds to incorporate
- Add the passata and salt and simmer for 10 minutes.
- When you are close to serving, add the eggs to the sauce and simmer gently to allow them to heat up again, this will probably take about 5 minutes.
- Sprinkle with chopped coriander and serve.