“Spicy Egg Masala Curry with Coconut Milk” … These days with other non.veg dishes and ready to cook products taking the front seat, humble eggs are somehow brushed aside especially in curry preparations … sharing a simple- tasty recipe of egg curry which I tried on my own today … eggs are considered a complete food as they include all the healthy nutrients required for the body that no one complete multivitamin can provide, do try this recipe if you are fond of eggs like us, it tastes wonderful served with pulav/ ghee rice … Yummilicious ….
** Eggs and fish were always a part of my growing up years and though I love idly, dosa for breakfast, I also like simple bread- omelette and it’s a regular at home even though it is referred to as English breakfast. I have written quite a lot on eggs on my others posts that there is nothing more I can pen on it except that I still love them after almost six decades the same way I did when I was young child. For those of you who would love to read more on my thoughts, then do browse through the link shared at the bottom of this recipe for all eggs related recipes and topics. As for now, let me just share this tasty recipe which I am sure all of you eggitarians out there will try out and enjoy in your home.
** Here is my very own recipe for “Spicy Egg Masala Curry with Coconut Milk” … my style, do try it, tastes best served with veg. pulav/ ghee rice ….
** Ingredients :
Eggs/ Motto/ Andey : 4-6
Cashewnuts/ Kajjubi/ Kaju : ¼ cup
Garlic/ Losun/ Lehsun : 8-10
Onion/ Kanda/ Piyavu : 2+2 large sized
Ginger/ Adrak/ Alley : 1 inch piece
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Coriander Leaves/ Kottambari Pallo/ Dhania : handful
Malwani Masala Powder : 3 tblsp
Dhania/ Kottimbir/ Coriander Powder : 1 tblsp
Jeera/ Cumin Powder : 1 tsp
Haldi/ Turmeric Powder : ½ tsp
Kashmiri Red Chilly Powder : 1 tblsp
Badisep/ Saunf/ Fennel Powder : ½ tsp
Goda Masala Powder : 1 tsp
Tomato Puree/ Paste : 3-4 tblsp
Coconut Milk/ Narla Rosu/ Nariyal Doodh : 100 ml
Salt/ Namak/ Meeta : to taste
Ghee/ Toop : 2 tblsp
Oil/ Tel/ Tela : 3 tblsp
Butter/ Loni : 1 tblsp
** Hard Boil the Eggs. Shell them and either keep them whole giving a few insertion marks or side or cut them into halves and keep them ready aside.
** Note : Eggs should be perfectly hard boiled, If you would like to know the method of preparing perfect hard boiled eggs, then please browse through the common link to all egg items shared at the bottom of this recipe, which includes the method along with plenty of other recipes all tried in my own home.
** Peel off the outer skin of onions. Finely chop 2 onions and cut into cubes the remaining 2 onions and keep them aside separately.
** For tomato puree/ paste, you can use readily available from stores or just grind finely 2 medium sized tomatoes too, keep it also ready.
** Peel off the outer skin of garlic and chop it finely and keep it ready. Scrape off the outer skin of ginger and either grate it or finely chop and keep it ready.
** Heat Oil+ Ghee together in a thick bottomed kadai/ pan, when hot lower the heat to medium and add cashew nuts halved or cut to 4 pieces. Fry until evenly light brown in color. Remove and keep it aside to be added on later.
** Now in the same kadai, add finely chopped garlic and fry till light brown, then add in the finely chopped onion along with a pinch of salt and fry till evenly browned in color. (Adding salt helps cooking the onions faster and evenly browned).
** Lower the heat to minimum and then add in the cubed onions along with curry leaves and grated ginger and continue frying until the onion cubes turn translucent. Do not raise the heat or let the onions overcook or ingredients burn.
** Now add in all of the masala powders ie malwani, dhania, jeera, haldi, kashmiri mirchi, badisep, goda masala and continue to fry on low heat for another minute or two. Sprinkle some water to avoid masala being burnt.
** Note : If you do not have malwani masala powder, you can add any curry masala powder available. Again, God Masala Powder is a aromatic Maharashtrian powder easily available in stores, the addition of which turns dishes that much tastier, but if not available, you can replace the same with Garam Masala Powder too.
** When the masala is fried and done add tomato puree, mix well and fry for another few minutes. Add ½ cup of water, salt to taste and let cook on medium to low heat for 5 minutes stirring in a few times or until the masala is cooked well.
** Lastly add coconut milk, fried cashew nuts, hard boiled eggs cut into halves and mix well. Cook on medium to low heat for 2-3 minutes, then lower the heat to minimum, add ½ cup of water, mix well and cook covered for another 5-8 minutes till done stirring in a few times in between to avoid it being burnt or stuck at bottom.
** If you find the thickeness of the gravy too thick to your family preference, then add in more water as necessary, mix well and cook thoroughly. When done, add in the butter, give just one stir, remove from fire and keep it aside covered to rest for about 15-20 minutes, this helps in the flavors to be infused well into the curry.
** Lastly garnish with a handful of finely chopped coriander leaves. I did not have any at home, so skipped adding them on. However, non-veg dishes always taste wonderful with addition of coriander leaves garnishing.
** Note : To avoid curdling of the curry DO NOT OVERCOOK OR COOK ON HIGH HEAT once the COCONUT MILK has been added.
** “Spicy Egg Masala Curry with Coconut Milk” is done and ready to be served. My take on this curry is, I feel it tastes best served with simple veg. pulav/ ghee rice. However, I assure you it will taste equally good with roti/ paratha/ fried rice/ pulav/ bread etc. Again, I must mention that, like my usual habit, I had stored some gravy in fridge to be served with panpolo (neer dosa) for breakfast next day and it was also a fantastic combination. Do try these options they taste wonderful and children do love them.
** There are plenty of “Egg” recipes shared in the Blog to which I am sharing a common link below, you may browse through in leisure and try them out as and when possible, they are all tried and tested in my kitchen and taste wonderful ……
** For the “Method of preparing Coconut Milk”, check out the link shared below ….
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