Mangalore Style Egg Curry

Recipe for Mangalore style egg curry made with a home made curry paste from scratch. Recipe with step by step pictures and video.

Here is a very flavorful and robust egg curry recipe made Mangalorean style. The Byadagi chillies impart a nice red colour while the coconut paste gives the curry a nice rich texture and body. This curry is traditionally made with coconut oil. If you do not want to use coconut oil, use any vegetable oil of your choice. A perfect egg curry for rice.

Here are some of the gadgets and ingredients you can buy online for making this recipe
Indian heavy duty mixie
Byadagi Chillies
Coconut Oil

Here is the video of Mangalore style egg curry

Here is the recipe for Mangalore style egg curry
I have used coconut oil for making this recipe. Coconut oil makes the egg curry very flavorful. Heat coconut oil in a pan and add in Byadagi chillies. Roast for a few seconds. Remove from heat and set aside on a plate to cool. Byadagi chillies are native to Karnataka and impart a fiery red colour to the gravies. They are not spicy. I have used 6 chillies today. Here is where you can source Byadagi chillies online.

With the remaining oil in the pan, add in the coriander seeds, black pepper, cumin seeds, fenugreek seeds and curry leaves. Roast on a low flame for a minute until aromatic. Do not add a lot of fenugreek seeds as fenugreek is very bitter. Remove from heat and set aside to cool.

In the same pan, add a teaspoon of oil and add in the garlic, ginger and sliced onions. Add in the tamarind and sauté for a couple of minutes until the onions are soft. No need to brown the onions.

Add in the turmeric powder and sauté for a few seconds.

To the cooled ingredients add in the fresh coconut.

Add in a cup of water and grind to a smooth paste.

Add in the ground paste to the pan. Add in a cup of more water.

Add in the salt and mix well to combine. Simmer the curry for five minutes.

Add in the boiled eggs to the curry. Score the eggs with a knife so the flavour can get into the eggs.

Heat a tablespoon of coconut oil in a pan and add in a sprig of curry leaves and sliced onions.

Sauté till the onions are nice and brown.

Add the roasted onions and curry leaves mixture to the egg curry.

Add in the coconut milk and let it come to a low boil. Finish the curry with a generous sprinkling of coriander leaves.

Serve the egg curry with rice.

Mangalore Style Egg Curry

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Recipe for Mangalore style egg curry made with a home made curry paste from scratch. Recipe with step by step pictures and video.

• Total Time: 35m
• Yield: 4-5 servings 1x

Ingredients

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Main Ingredients

2 teaspoon coconut oil
6 byadagi red chillies
3/4 teaspoon coriander seeds
1/4 teaspoon black pepper
1/4 teaspoon cumin seeds
1/8 teaspoon fenugreek seeds
1 sprig curry leaves
1 tabelspoon garlic, chopped
1/2 tablespoon ginger, chopped
3 tablespoon onions, sliced
1 marble sized tamarind
1/2 teaspoon turmeric powder
1/3 cup fresh coconut
2 cups water
1 teaspoon salt
4 eggs, boiled and peeled
1/2 cup thick coconut milk
1 tablespoon coriander leaves, chopped

For Tempering

1 tablespoon coconut oil
1 sprig curry leaves
1/4 cup onions, sliced

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Instructions

Heat coconut oil in a pan and add in Byadagi chillies. Roast for a few seconds. Remove from heat and set aside on a plate to cool. With the remaining oil in the pan, add in the coriander seeds, black pepper, cumin seeds, fenugreek seeds and curry leaves. Roast on a low flame for a minute until aromatic. Remove from heat and set aside to cool. In the same pan, add a teaspoon of oil and add in the garlic, ginger and sliced onions. Add in the tamarind and sauté for a couple of minutes until the onions are soft. No need to brown the onions. Add in the turmeric powder and sauté for a few seconds. To the cooled ingredients add in the fresh coconut. Add in a cup of water and grind to a smooth paste.

Add in the ground paste to the pan. Add in a cup of more water. Add in the salt and mix well to combine. Simmer the curry for five minutes. Add in the boiled eggs to the curry. Score the eggs with a knife so the flavour can get into the eggs.

Heat a tablespoon of coconut oil in a pan and add in a sprig of curry leaves and sliced onions. Sauté till the onions are nice and brown. Add the roasted onions and curry leaves mixture to the egg curry. Add in the coconut milk and let it come to a low boil. Finish the curry with a generous sprinkling of coriander leaves.

Serve the egg curry with rice.

Notes

I have used canned coconut milk for making this recipe.

If you want a spicy curry, use a combination of Guntur and Byadagi chillies.

• Author: Suguna Vinodh
• Prep Time: 15m
• Cook Time: 20m