Kerala Egg Roast with Coconut Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

Jammy-centered boiled eggs simmered in a dark, glossy coconut-oil masala with curry leaves, ginger and toasted spices, spooned over buttery cauliflower rice tossed with shredded coconut. It tastes like a slow Sunday curry but comes together in about 40 minutes, and every bite is rich in fat with almost no starch.

Ingredients

• 8 large eggs
• 3 tbsp virgin coconut oil
• 1 tsp black mustard seeds
• 20 fresh curry leaves
• 1 medium yellow onion, thinly sliced
• 2 green Indian or serrano chiles, split lengthwise
• 1 tbsp minced fresh ginger
• 4 cloves garlic, minced
• 1 medium tomato, finely chopped
• 1 1/2 tsp Kashmiri chile powder
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garam masala
• 3/4 cup full-fat unsweetened coconut milk
• 1 1/4 tsp kosher salt, or to taste
• 2 tbsp chopped fresh cilantro
• 1/2 lime, for squeezing

• 1 lb cauliflower rice (fresh or frozen)
• 2 tbsp ghee
• 1/3 cup unsweetened shredded coconut
• 1/2 tsp cumin seeds
• 10 fresh curry leaves
• 1/2 tsp kosher salt

Instructions

1. Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil over high heat. Once boiling, cover, kill the heat, and let stand 8 minutes for firm-but-creamy yolks. Transfer to ice water for 5 minutes, then peel.
2. Pat the peeled eggs dry and prick each one 3 or 4 times with a fork or paring knife so the masala can soak in. Set aside.
3. Heat the coconut oil in a 12-inch skillet over medium heat. Add the mustard seeds and let them pop, about 30 seconds, then add 20 curry leaves and stand back — they will crackle for 10 seconds.
4. Add the sliced onion, split chiles, and 1/2 teaspoon of the salt. Cook, stirring often, for 12 to 14 minutes over medium heat until the onion is deeply golden brown and collapsed. Do not rush this — the color is the whole dish.
5. Stir in the ginger and garlic and cook 1 minute until fragrant. Add the tomato and cook 4 to 5 minutes, mashing with the spoon, until it breaks down into a thick paste and oil beads at the edges.
6. Lower the heat to medium-low. Add the Kashmiri chile powder, coriander, turmeric, black pepper, and garam masala and fry in the oil for 45 seconds, stirring constantly so the spices toast but do not scorch.
7. Pour in the coconut milk plus 1/4 cup water, add the remaining 3/4 teaspoon salt, and simmer 4 minutes until the sauce thickens and clings to a spoon. Nestle in the eggs, spoon masala over them, and simmer gently 6 to 8 minutes, turning the eggs once or twice, until they are stained deep red-brown.
8. Meanwhile, make the cauliflower rice: melt the ghee in a second large skillet over medium heat. Add the cumin seeds and 10 curry leaves and sizzle 20 seconds, then add the shredded coconut and toast 1 to 2 minutes until lightly golden.
9. Add the cauliflower rice and 1/2 teaspoon salt. Raise the heat to medium-high and cook, tossing every 30 seconds, for 5 to 7 minutes (8 to 9 if frozen) until the cauliflower is tender, dry, and just beginning to brown at the edges.
10. Finish the egg roast with the cilantro and a squeeze of lime. Divide the coconut cauliflower rice among 4 warm plates and top with 2 eggs each plus a generous spoonful of masala and its bright orange oil.

Chef's tips

Nutrition (per serving, estimated)

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