Egg Roast

Egg Roast or Mutta Roast is a delicious egg curry which goes well with rice or chappati. Learn how to prepare tasty mutta roast


  • 6 Eggs
  • 2 tablespoon coconut oil
  • Small handful of fresh curry leaves
  • 1 tsp fennel seeds
  • 4 cm ginger, finely chopped
  • 6 cloves garlic, finely crushed
  • 2 medium onions, sliced
  • 2 dried Kashmiri chillies, torn into pieces
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chilli powder (add more if you want it spicy)
  • 1 teaspoon ground black pepper
  • ½ teaspoon turmeric
  • 5 ripe tomatoes
  • 1 teaspoon salt
  • Handful of fresh coriander leaves


  • Boil and peel the eggs and set aside.
  • Heat the coconut oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the ginger and garlic and fry for 2–3 minutes.
  • Add onion, dried red chillies and fry for 10 minutes until softened and golden brown.
  • Add the tomato puree and salt. Then stir in the ground coriander, cumin, chilli powder, black pepper and turmeric. Simmer for about 15 minutes until rich and reduced.
  • Then add the whole eggs, put a lid on and simmer for 4–5 minutes to heat the eggs through.
  • Sprinkle with the chopped coriander and serve.

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