Malayali egg roast

One of my father’s cousins owned a chicken farm in Delhi and every few years we were invited for a big family reunion. We always asked our cousins to take us to see the chicks. They were fluffy, postcard-cute and perfect, running around in their large pen. I never asked what my uncle did with all these chicks and chickens; I just accepted it like I did our large, loud and interesting extended family. We always left with a basket of fresh eggs which would be eaten over the next few days as fried eggs on toast (sprinkled with salt and red chilli powder), or delicious egg curries. Since then I have always loved egg curry with rice, which is so much tastier than it sounds. There are many versions in India, but perhaps the most famous is this Malayali breakfast dish from Kerala, a tangle of browned onions, curry leaves, green chillies and tomatoes. Try it with rice dosa, or some buttered toast!