Maya Kaimal’s Rich Kerala Egg Roast

Place a medium pot of water over high heat and bring the water to a boil. Carefully add the eggs using a slotted spoon, reduce the heat to medium-low so the water is bubbling gently, and boil the eggs for 8 minutes for slightly soft yolks or 11 minutes for firmer yolks. Transfer the eggs to a bowl of ice water. When the eggs are cool, remove the shells. Halve each egg lengthwise and set aside.

Prepare the spice paste: Crush the fennel seeds to a coarse powder in a mortar and pestle or with six or seven quick pulses in an electric spice grinder (alternatively, chop them with a chef’s knife). Place the crushed fennel in a small bowl. Add the coriander, cumin, curry powder, and water to make a watery paste (this prevents the spices from scorching in the pan).

Make the tarka: Assemble your prepped and measured ingredients by the stove. In a wide nonstick skillet, heat the oil over medium-high heat. When the oil is shimmering, add the mustard seeds and allow them to pop, occasionally swirling the pan. After they have popped for a few seconds, toss in the curry leaves and let them crackle. Next, add the dried red chili, stir for a few seconds, then add the onion and cook, stirring occasionally, until it is deep brown at the edges, 8 to 10 minutes. Reduce the heat to medium and add the tomato and salt, stirring occasionally, until the tomato is soft and breaks down, 2 to 3 minutes. Add the spice paste and stir frequently until the spices lose their raw smell, 1 to 2 minutes. Add a little more water, if necessary, to keep the spices from sticking to the bottom of the pan.

To finish: Stir in the coconut milk and water, and mix until thoroughly combined. Simmer for 1 minute. Add the halved eggs, spooning the sauce over them and shaking the pan gently so the yolks and the whites stay together while the eggs heat through. Remove from the heat and taste for salt. Carefully transfer to a warmed, shallow bowl and serve immediately.