Masala eggs (Mutta Kakkathil)

Name: Masala eggs (Mutta Kakkathil)
Yield: 4
Ingredients: 4 hard-boiled eggs; 2 teaspoons chilli powder; ¼ teaspoon ground turmeric; 1 teaspoon salt; 35 g grated fresh coconut; 2 tablespoons vegetable oil; 250 g onions, finely diced; 3 small green chillies, minced; 1 teaspoon ground coriander; ¼ teaspoon ground fennel; 1 tablespoon chopped curry leaves; 1 tablespoon chopped coriander leaves; 2 garlic cloves; Water (add as necessary)

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by delicious. team

delicious. team

Oct 20, 2018

We dubbed this delicious breakfast dish ‘sacred eggs’. It was served for breakfast at Ayesha Manzil, in Thalassery, along with a plate of perfectly formed Appam. Sitting out on the garden terrace overlooking the Arabian Sea, enjoying the cool breeze before the heat of the day descended, it was idyllic. Extracted from Tasting India by Christine Manfield, published by Simon & Schuster Australia RRP AU$49.99 or NZ$59.99. Photography © Anson Smart.

4 hard-boiled eggs
2 teaspoons chilli powder
¼ teaspoon ground turmeric
1 teaspoon salt
35 g grated fresh coconut
2 tablespoons vegetable oil
250 g onions, finely diced
3 small green chillies, minced
1 teaspoon ground coriander
¼ teaspoon ground fennel
1 tablespoon chopped curry leaves
1 tablespoon chopped coriander leaves

Garlic paste

2 garlic cloves
Water (add as necessary)

Method

1.

Shell the eggs, then make slits all over them.
2.

Make a paste with ¼ teaspoon of the chilli powder, a pinch of the turmeric, a pinch of salt and a little water. Smear the paste all over the eggs and set them aside.
3.

Blend the coconut with a little water and push through a sieve to extract the thick coconut milk. Discard any solids.
4.

Heat the oil in a frying pan and fry the spiced eggs over a medium heat until they are golden. Remove from the pan and set aside.
5.

The garlic paste is simply garlic blended with water. Roughly chop 2 cloves, then blitz in a blender or a small food processor, adding enough water to make a smooth paste.
6.

In the same pan, fry the onion until softened, then add the garlic paste and green chilli. Cook until the mixture starts to colour, then stir in the ground coriander, fennel, curry leaves, remaining chilli powder and tumeric, and 1 teaspoon salt (or to taste) and cook for a few minutes. Stir in the coconut-milk extract. Simmer the sauce for 10 minutes or until quite thick.
7.

Add the fried eggs, spooning the masala sauce over the eggs to coat. Simmer for 5−6 minutes over a low heat. Sprinkle with the fresh coriander to serve.