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.
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.
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
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.
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
Find it online : https://www.kannammacooks.com/mangalore-style-egg-curry/
Recipe for Thai yellow curry made with yellow curry paste. Vegan recipe loaded with vegetables. Recipe with step by step pictures and video.
We love Thai style curries at home and I make it at least once a week. I load the curry with vegetables so its healthy. Curry paste from scratch is easy to do and one can make a big batch of it and freeze it for later use. It does freeze well. Once the curry paste is ready, the dish can be made in under 20 minutes. Here is how to make Thai Yellow Curry Recipe – Vegan Recipe.
Here is the video of how to make Thai Yellow Curry Recipe – Vegan Recipe
Here are some of the things you can buy online for making this recipe. Carbon Steel Wok Heavy Duty Mixie Veg Stock Cube Coconut Milk Idhayam Sesame Oil
Here is the step by step pictorial of how to make Thai Yellow Curry Recipe – Vegan Recipe We will make a curry paste from scratch. Take all the ingredients listed under curry paste except oil. Grind to a coarse paste.
Add in the Idhayam Sesame oil and grind again. The oil will emulsify and the mixture will become a thick paste. Do not add any water while grinding. Set aside. At this stage, the paste can be frozen for up to two months and used whenever necessary. Just thaw the paste and proceed with the recipe. Make a big batch of it so you can whip up an excellent curry in under 20 minutes.
I like to add a lot of vegetables to my curry. Eat a rainbow of colors everyday for good health. So try to add a lot of colorful veggies to your curry.
Heat Idhayam Sesame oil in a wok and add in the curry paste. Sauté for a few minutes till fragrant.
Add half a cup of water and the ground tomato puree. Just run the tomatoes in a mixie to a puree and add. Add in the chilli flakes, makroot leaves and the cashews. Cook the paste for a few minutes till the tomatoes are cooked. Add in the vegetables. Add a cup of water. Add the vegetables that take the longest time to cook first. Cook for 5-6 minutes.
Add in the stock cube if using and the rest of the vegetables.
Cover and cook for 2-3 minutes.
Add in the coconut milk and simmer for two minutes more. Finally add in a generous sprinkle of spring onions.
Serve with brown rice.
For the Yellow Curry Paste
7 cloves of garlic 1 inch piece ginger 1 inch piece galangal 2 stalks lemongrass, white part 5 - 6 small onions, Indian shallots 2 green chillies, chopped 2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon salt 3 tablespoon Idhayam Sesame Oil
Other Ingredients
1 tablespoon Idhayam Sesame Oil 2 tomatoes pureed 1 teaspoon chilli flakes 5 - 6 makroot leaves, kaffir lime leaves 10 cashews 1 stock cube 300 ml coconut milk (canned) 2 tablespoon spring onions 1.5 cups water
Vegetables
2 carrots, sliced 10 beans, chopped 4 babycorn, diced 1/4 cup green peas 1 small egg plant, diced 2 cups broccoli 1/4 cup sweet corn 1/4 cup green bell pepper 1/4 cup red bell pepper 1/4 cup yellow bell pepper
We will make a curry paste from scratch. Take all the ingredients listed under curry paste except oil. Grind to a coarse paste. Add in the Idhayam Sesame oil and grind again. The oil will emulsify and the mixture will become a thick paste. Do not add any water while grinding. Set aside.
Heat Idhayam Sesame oil in a wok and add in the curry paste. Sauté for a few minutes till fragrant. Add half a cup of water and the ground tomato puree. Just run the tomatoes in a mixie to a puree and add. Add in the chilli flakes, makroot leaves and the cashews. Cook the paste for a few minutes till the tomatoes are cooked. Add in the vegetables. Add a cup of water. Add the vegetables that take the longest time to cook first. Cook for 5-6 minutes. Add in the stock cube if using and the rest of the vegetables. Cover and cook for 2-3 minutes. Add in the coconut milk and simmer for two minutes more. Finally add in a generous sprinkle of spring onions.
Serve with brown rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
