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Mangalore Style Egg Curry

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


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



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


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.


I have used canned coconut milk for making this recipe.

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

  • Prep Time: 15m
  • Cook Time: 20m

Keywords: Mangalore egg curry