Name: Mangalorean Egg Ghee Roast Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Egg, hard-boiled and peeled; 3 tbsp Ghee, generous amount needed for roasting; 2 tbsp Indian-Style Yogurt, whisked; 1 tsp Tamarind Paste; 5 Dried Byadagi Chilies, mildly spicy, yields deep red color; 1 tbsp Coriander Seeds; ½ tsp Fennel Seeds; 6 clove Garlic; 1 sprig Curry Leaves; ¾ tsp Salt, to taste

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Dry roast the Byadagi red chillies, coriander seeds, and fennel seeds on low heat until highly aromatic. Allow to cool.
Grind the roasted spices with the garlic cloves and tamarind paste to a very smooth, fine, bright red paste using a little water.
Make shallow slits on the boiled eggs.
Heat ghee in a pan. Add the boiled eggs and shallow fry them until they have a light golden crust. Remove and set aside.
In the same hot ghee, add curry leaves and let them crackle. Immediately pour in the freshly ground red masala paste.
Roast the masala on medium heat continuously for 8-10 minutes. The masala must cook thoroughly until the raw smell completely vanishes and the ghee generously separates from the paste.
8–10 min
Lower the heat entirely and stir in the whisked curd and salt. Cook for another 3 minutes until the gravy turns glossy.
3 min
Add the fried eggs, coat them well with the fiery masala, and cook for a final 2 minutes. Serve hot.
2 min

How to tell it's done

Firm boiled eggs coated thickly in an oily, fiery red, intensely tangy, and grainy spice paste.

Getting it right

Tip

The hallmark of an authentic Ghee Roast is patience; the masala must be roasted vigorously in ghee until it thickens and almost sticks to the eggs like a semi-dry, dark red coat.

What to serve it with

Fabulous with Neer Dosa, Appam, or flaky Malabar Parotta.

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