“Spicy Special Egg Curry” served with Kori Rotti … A delicious egg curry recipe of my own which I have been preparing for decades now and is a favorite in my home … tastes awesome with kori rotti, parathas, naan, mildly spiced pulav … Yummy yumz …
** Egg curry is something that is enjoyed by all Non-Vegetarians as it is not only nutritious and good for health but also quick and easy to be prepared too. After month long festive season and eating more of sweet dishes, the tongue craves always for a spicier dish and since the sharavana masa month has back to back festivals lined up, to squeeze in non-veg dishes in between becomes difficult lest it remains and the same cannot be consumed next day. So eggs come to rescue during such times. This is one curry that is loved in my home and I have been preparing it for decades now. Turns out very tasty and yummy. Not much difficult, but yes you do need to take out time to fry out the ingredients before grinding the masala or else the taste is lost. I will not run into much details as I have written so much about eggs that if you check on my previous posts you are sure to get a lot to read, so if interested just use the search option and read through the same, It’s always fun with eggs and I love preparing them.
** Here the recipe to “Spicy Special Egg Curry” …. My Style ….
** Ingredients :
Hard Boiled Eggs : 5-6 (as per your requirement)
Ghee / Toop / Clarified Butter : 2-3 tblsp
Haldi / Turmeric Powder : one large pinch
Kashmiri Red Chilly Powder : one large pinch.
Onion / Piyav / Kanda : (2) One large sized finely Chopped and One large sized cubed.
Tomato : 4 medium sized
Curry Leaves / Kadipatta / Karbev : 8-10 fresh leaves
Coriander Leaves / Kottambari Pallo / Dhania patta : 2-3 tblsp finely chopped
Fresh Homemade Butter / loni : One small lemon sized ball.
Salt to taste
** Masala to be Ground :
Ginger / Alle / Adrak : 1 inch pieces cut into pieces.
Garlic / Losun / Lehsun : 8-10 peeled and cut into pieces
Cus Cus / Poppy seeds : 1 tblsp
Green Cardamom / Ellaichi / Yellu : 3-4
Cinnamon / Tike Saal : 3 pieces of 2 inch length.
Star Anise / Dagad Pool : 1
Coriander seeds / Kothimbir / Dhania : 2 tblsp
Jeera / Cumin Seeds : 1 tsp
Black Pepper Corns / Miri : 1 tsp
Lavang / Cloves : 6-8
Jaivithri : a large pinch
Feenel Seeds / Badisep / Saunf : ½ tsp
Haldi / Turmeric Powder : ½ tsp
Kashmiri Red Chilly or Kumte mirsanga : 3-4 cut into pieces
Green Chillies / Hirwi mirchi / Tarni mirsanga : 4-5 cut into pieces
Curry Leaves / Kadipatta / Karbev : 8-10 fresh leaves
Onions / Piyav / Kanda : 1 large sized roughly chopped
Coconut / Nariyal : 1 cup freshly grated.
Coriander Leaves / Dhania patta / Kottambari pallo : 1 cup fresh leaves only.
Oil : 2 tblsp for frying the above ingredients.
** Hard boil the eggs, shell them and give slits either on top end of the eggs or on the sides for 4 eggs. Separate one boiled egg from yolk. Grate the boiled white outer part of the egg only with a large sized grated and keep this aside for garnishing later. You can add the yolk part to the curry. Keep this ready aside.
** Note : For the method of perfectly Hard Boiled eggs, you can go through the link given at the bottom of this recipe. Eggs should always be perfectly boiled without the formation of blackish ring in the outer surface of the yolk. Do go through the link where I have explained the same in detail.
** For Preparing the Masala : Heat oil in a thick bottomed kadai, when hot enough lower the heat to medium and add in the ginger, garlic and fry for a minutes or two, then add in cus cus, green cardamoms, cinnamon, star anise, coriander seeds, jeera, black peppercorns, lavang, jaivitri, fennel seeds and fry for 2-3 minutes. Now add in the haldi powder, kashmiri red chilly, green chillies, curry leaves and fry for another 3-4 minutes.
** Now add in the roughly chopped onion and further fry till the onion has turned translucent. Finally add in 1 cup of coconut and further fry for another 4-5 minutes. Remove from fire and add one roughly chopped fresh coriander leaves and mix well. Leave it aside to slightly cool, say about 5 minutes. Put the ingredients into a mixer grinder and grind to a very fine paste with little water. The paste should be thick and very fine, keep this ready aside.
** Heat ghee in a thick bottomed kadai, when hot lower the heat add in haldi, red chilly pd, and add in 4 eggs that are slit marked and toss till they are slightly roasted on the outer layer remove and keep aside. This step of frying the onions is optional and can be chosen to ignore and the hard boiled eggs can be added on as it is too. However, this gives a great look to the curry and is prepared in this manner in most of the restaurants. You may or may not do it, as per your choice, but do try it out once, who knows you may like it too.
** Now in the same oil add in the one finely chopped onion and fry till evenly browned stirring often. Once they are evenly browned add in the curry leaves and another roughly copped to cubes onion and fry till its translucent. Now add in the finely chopped tomatoes and mix well. Raise the heat to medium and fry the tomatoes for 2-3 minutes, then cover and cook on low till they turn soft. You can sprinkle some water if necessary in between to avoid it getting stuck to the bottom.
** Keep mashing the tomatoes with the spatula often to release some of juice and make the same into pulpy texture. Now add the ground masala, salt to taste and mix well. Allow to cook on medium heat stirring often till bubbles appear on top. Now add in about 2-3 cups of water depending upon the needed gravy consistency and mix well. Add in the fried hard boiled eggs and mix well.
** Once the curry comes to full boil, lower heat and simmer for 5 minutes and then add in the grated white of the boiled egg kept for garnishing along with the coriander leaves. Add in that yolk too and mix well. Add in the butter on top and remove from fire. Keep the curry aside to rest for about 25-30 minutes. The flavors get infused well by doing so, also the curry thicken quite a bit, in which case add some hot water and mix it well before serving.
** “Spicy Special Egg Curry” is done and ready to be served. I served it with Kori Rotti a sun dried thin crisp roti available in Mangalore Town, that is often served with chicken curry. You can serve the same with mildly spiced pulav, roti, naan, paratha or any other combo dish of your choice. Do try out this dish and enjoy with your family and friends. This is a tried and tested dish that is almost thirty years of age that I tried out in the initial years after my marriage. The taste is so awesome that it is a favorite in my home till date.
** Note : Always serve Egg Curry fresh as it does not taste that good the next day unlike chicken or fish curries. Chicken curries always taste better the next day so are some fish curry. Egg does not impart any flavor to the curry unlike chicken and fish, so the gravy remains the same and does not mature on keeping. Fresh boiled eggs are always a delight to eat and it looses taste on time. So it is best consumed with 24 hours.
** Note : Always use fresh eggs as far as possible while cooking any type of egg dishes. We actually never really know the date of the same while we buy as it is difficult to check up on. Though you can drop it in water and test, that can be done only after reaching home. I buy eggs in bulk as it gets used up, but if it is festive season or if I know I will not be able to do justice to the same, I never buy them in bulk or if I have excess always give it off to my maid. So remember to use fresh ones always.
** For getting perfect Hard Boiled Eggs, please go through the link given below where I have given in details the method of boiling them perfectly.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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