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Tuesday, November 15, 2011

Egg Coconut Curry

Eggs are a wonderful way to transform a boring weekday lunch into something delightful. Known for their versatility they can add some panache to your menu whether you plan to have them for breakfast or lunch or in some baked goodies, sweets or savouries. Having half a dozen of them sitting patiently in the fridge is a blessing in disguise for me especially because most times I turn to them when I run out of ideas to rustle up a quick breakfast or  lunch or even when I fancy baking something on a whim (especially those bookmarked cake recipes that make me droooool!!)


Egg curry is almost a weekly staple in my house - quick to make and delicious when accompanied by rice. R loves egg curries with a thick coconut base and especially if there's a chunky potato to give the egg some company. Well, my taste differs a bit - I like egg Roce (coconut milk) curries - delicately flavoured and lighter (in texture) as compared to the thicker versions. But since R is not such a fan of Roce based curries, I have to make do with other varieties. Sigh! So while I go in search of more egg curry recipes, why don't you try this one? It's a nice recipe shared by my family friend Jenifer who has been kind enough to have shared many a good recipe with me. (categorised as Protestant Cuisine and some continental fare too such as Hummus, Lasagne, Chicken Roast)

Hope you enjoy making & eating this simple egg curry as much as I did!


Egg Coconut Curry
You Need:

  • 4-5 eggs
  • 1 large potato quartered (optional)
  • 1 cup grated coconut
  • 1/2 a medium onion roughly sliced
  • 1/2 tsp poppy seeds (khus khus)
  • 3 tsp bafat powder (adjust to taste)
  • 1/2 tsp garam masala powder *see notes
  • 1-1/2 tsp tamarind paste
  • 2 cloves garlic with skin
  • 1/2 inch ginger
  • salt to taste
  • 1 tbsp oil for frying
For the tempering
  • 1/2 a medium onion finely sliced 
  • 1 sprig or 7-8 curry leaves (karipatta)
  • 2 tbsp oil
Method:
Hard boiling the eggs:
1.) Place the eggs in a deep pan filled with plain water (enough to cover the eggs) and bring the water to a rolling boil. Continue to boil for 12 minutes.
2.) Turn off the flame, transfer the eggs into fresh water at room temperature and when cool enough to handle, peel off the shells carefully.
3.) Slit each egg vertically just halfway into the egg. Keep aside. Click here to see some tips on how to boil eggs

Preparing the masala
1.) Heat some oil in a wok or non stick pan and roast the coconut for a couple of minutes before adding the roughly sliced onion and poppy seeds. Toast the ingredients on a slow flame until you get a nice aroma of roasted coconut & the colour changes to pale brown (biscuit colour).
2.) Toss in the bafat powder and garam masala and give the mixture a stir and turn off the flame. Allow to cool.
3.) Once cooled, use a little water to grind the toasted coconut mixture, tamarind, ginger, garlic & salt to taste to a fine paste.

Preparing the curry
1.) Heat oil for seasoning in a pan and toss in the curry leaves and the finely sliced onion and fry till the onion turns golden brown.
2.) Add the ground masala paste and fry for a couple of minutes on sim. Add water from the mixer jar and additional water if required to arrive at a thick gravy like consistency. Bring the gravy to a full boil.
3.) Add the potatoes and cook on sim for 3-4 minutes till the potatoes are cooked after which you can add the semi slit hard boiled eggs and simmer for a couple of minutes.
4. Turn off the flame & serve hot with rice

Notes:
Add the garam masala powder only if you are using plain chilli powder or bafat powder without the garam masala added to it. The Bafat powder recipe link I have provided above is for Bafat minus the garam masala, hence I have mentioned 1/2 tsp separately.


28 comments:

  1. Another mangalorean treat for me to try...i need to make this bafat masala ASAP :)
    Great pictures.

    ReplyDelete
  2. Love your click Shireen... I too make almost similar egg curry, with coconut..

    ReplyDelete
  3. Awesome recipe & beautiful pictures.

    ReplyDelete
  4. Super fingerlicking egg curry,looks super rich and delicious.

    ReplyDelete
  5. OMG ! Just wish I was there to get a taste of this wonderful curry. Wonderfully prepared.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  6. thats so true shireen...whenever I am stuck in the kitchen wondering what make for lunch....I open the fridge and look at the eggs ....they are like lovely white angels that have come to rescue me from boring vegetarian food:))
    and thank you for commenting on my post...you love books too..thats crazy...lot of similarities between us...so spooky

    ReplyDelete
  7. Yet another delish way to make use of the bafat powder.. :) Got a whole packet of it lying in the fridge...Will make it for this weekend :)
    Prathima Rao
    Prats Corner

    ReplyDelete
  8. Awesome egg curry, i make it quite often as well shireen. Any alternative for the bafat powder? Cool pics shireen.

    ReplyDelete
  9. that looks so yummy shireen....

    ReplyDelete
  10. delicious dear...You have made this perfectly..Will surely give it a try..

    Do visit my blog too
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete
  11. Thanks everyone for the lovely comments!!

    @San: So sorry for the delayed response - If you do not have bafat powder you can use a blend of red chilli powder (abt 1 tsp)+ coriander powder (3/4th tsp) + 2 pinches each of cumin powder, pepper powder & turmeric powder. This is an approximation as it is tough to raze down the quantities to a few teaspoons as we make it in bulk. But I think this should work well :) Good luck!

    ReplyDelete
  12. Super awesome...I tried it today 11 Aug 2012 and believe me its truly yummmy...color / taste superbbbb!!!!
    Thanks for such an wonderful recipe...
    Regards,
    Laveena Pinto

    ReplyDelete
  13. Thanks a ton for your feedback laveena!! So glad you liked it!! :))

    ReplyDelete
  14. Hi Shireen, tried another of your recipe today, turned out yummy, usually I always do egg curry with green masala,on the way to another recipe...kheema cutlets. Thanks for all the yummy recipes..Anita

    ReplyDelete
  15. Hi Anita, Thank you so much for your feedback! So glad to know that you liked the curry!!

    ReplyDelete
  16. Will try it today. I am from Mangalore but don't know this cusine well. Thanks a ton. Thanks for directing us to the website on how to boil eggs - educational and interesting.

    ReplyDelete
  17. @ Anonymous: Happy to hear that you found my post useful. I hope you enjoyed making & eating this dish!

    ReplyDelete
  18. Hi Ruchik,

    I tried this yesterday and it was awesome.

    ReplyDelete
    Replies
    1. Good to hear that Caroline! Glad that it came out well. By the way my name's Shireen :-)

      Delete
  19. Tried this recipe today... Absolutely loved it!! Thank you Shireen...

    ReplyDelete
  20. Turned out just great..have bookmarked it as my "go to" egg curry for any occasion.

    ReplyDelete
  21. @ Rashmi Mendonza: Thanks for the feedback and sorry for the delay in responding!

    @ Chhaaya: Thanks for your feedback! So glad to hear that you enjoyed it!

    ReplyDelete
  22. Egg curry has always been my all time fav. I tried this receipe yesterday and it tasted good. I am happy I could also do it. Thanks Shireen.

    ReplyDelete
  23. Thanks for sharing Shireen!!! Looks so delicious!!!!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Tuesday, November 15, 2011

Egg Coconut Curry

Eggs are a wonderful way to transform a boring weekday lunch into something delightful. Known for their versatility they can add some panache to your menu whether you plan to have them for breakfast or lunch or in some baked goodies, sweets or savouries. Having half a dozen of them sitting patiently in the fridge is a blessing in disguise for me especially because most times I turn to them when I run out of ideas to rustle up a quick breakfast or  lunch or even when I fancy baking something on a whim (especially those bookmarked cake recipes that make me droooool!!)


Egg curry is almost a weekly staple in my house - quick to make and delicious when accompanied by rice. R loves egg curries with a thick coconut base and especially if there's a chunky potato to give the egg some company. Well, my taste differs a bit - I like egg Roce (coconut milk) curries - delicately flavoured and lighter (in texture) as compared to the thicker versions. But since R is not such a fan of Roce based curries, I have to make do with other varieties. Sigh! So while I go in search of more egg curry recipes, why don't you try this one? It's a nice recipe shared by my family friend Jenifer who has been kind enough to have shared many a good recipe with me. (categorised as Protestant Cuisine and some continental fare too such as Hummus, Lasagne, Chicken Roast)

Hope you enjoy making & eating this simple egg curry as much as I did!


Egg Coconut Curry
You Need:

  • 4-5 eggs
  • 1 large potato quartered (optional)
  • 1 cup grated coconut
  • 1/2 a medium onion roughly sliced
  • 1/2 tsp poppy seeds (khus khus)
  • 3 tsp bafat powder (adjust to taste)
  • 1/2 tsp garam masala powder *see notes
  • 1-1/2 tsp tamarind paste
  • 2 cloves garlic with skin
  • 1/2 inch ginger
  • salt to taste
  • 1 tbsp oil for frying
For the tempering
  • 1/2 a medium onion finely sliced 
  • 1 sprig or 7-8 curry leaves (karipatta)
  • 2 tbsp oil
Method:
Hard boiling the eggs:
1.) Place the eggs in a deep pan filled with plain water (enough to cover the eggs) and bring the water to a rolling boil. Continue to boil for 12 minutes.
2.) Turn off the flame, transfer the eggs into fresh water at room temperature and when cool enough to handle, peel off the shells carefully.
3.) Slit each egg vertically just halfway into the egg. Keep aside. Click here to see some tips on how to boil eggs

Preparing the masala
1.) Heat some oil in a wok or non stick pan and roast the coconut for a couple of minutes before adding the roughly sliced onion and poppy seeds. Toast the ingredients on a slow flame until you get a nice aroma of roasted coconut & the colour changes to pale brown (biscuit colour).
2.) Toss in the bafat powder and garam masala and give the mixture a stir and turn off the flame. Allow to cool.
3.) Once cooled, use a little water to grind the toasted coconut mixture, tamarind, ginger, garlic & salt to taste to a fine paste.

Preparing the curry
1.) Heat oil for seasoning in a pan and toss in the curry leaves and the finely sliced onion and fry till the onion turns golden brown.
2.) Add the ground masala paste and fry for a couple of minutes on sim. Add water from the mixer jar and additional water if required to arrive at a thick gravy like consistency. Bring the gravy to a full boil.
3.) Add the potatoes and cook on sim for 3-4 minutes till the potatoes are cooked after which you can add the semi slit hard boiled eggs and simmer for a couple of minutes.
4. Turn off the flame & serve hot with rice

Notes:
Add the garam masala powder only if you are using plain chilli powder or bafat powder without the garam masala added to it. The Bafat powder recipe link I have provided above is for Bafat minus the garam masala, hence I have mentioned 1/2 tsp separately.


28 comments:

  1. Another mangalorean treat for me to try...i need to make this bafat masala ASAP :)
    Great pictures.

    ReplyDelete
  2. Love your click Shireen... I too make almost similar egg curry, with coconut..

    ReplyDelete
  3. Awesome recipe & beautiful pictures.

    ReplyDelete
  4. Super fingerlicking egg curry,looks super rich and delicious.

    ReplyDelete
  5. OMG ! Just wish I was there to get a taste of this wonderful curry. Wonderfully prepared.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  6. thats so true shireen...whenever I am stuck in the kitchen wondering what make for lunch....I open the fridge and look at the eggs ....they are like lovely white angels that have come to rescue me from boring vegetarian food:))
    and thank you for commenting on my post...you love books too..thats crazy...lot of similarities between us...so spooky

    ReplyDelete
  7. Yet another delish way to make use of the bafat powder.. :) Got a whole packet of it lying in the fridge...Will make it for this weekend :)
    Prathima Rao
    Prats Corner

    ReplyDelete
  8. Awesome egg curry, i make it quite often as well shireen. Any alternative for the bafat powder? Cool pics shireen.

    ReplyDelete
  9. that looks so yummy shireen....

    ReplyDelete
  10. delicious dear...You have made this perfectly..Will surely give it a try..

    Do visit my blog too
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete
  11. Thanks everyone for the lovely comments!!

    @San: So sorry for the delayed response - If you do not have bafat powder you can use a blend of red chilli powder (abt 1 tsp)+ coriander powder (3/4th tsp) + 2 pinches each of cumin powder, pepper powder & turmeric powder. This is an approximation as it is tough to raze down the quantities to a few teaspoons as we make it in bulk. But I think this should work well :) Good luck!

    ReplyDelete
  12. Super awesome...I tried it today 11 Aug 2012 and believe me its truly yummmy...color / taste superbbbb!!!!
    Thanks for such an wonderful recipe...
    Regards,
    Laveena Pinto

    ReplyDelete
  13. Thanks a ton for your feedback laveena!! So glad you liked it!! :))

    ReplyDelete
  14. Hi Shireen, tried another of your recipe today, turned out yummy, usually I always do egg curry with green masala,on the way to another recipe...kheema cutlets. Thanks for all the yummy recipes..Anita

    ReplyDelete
  15. Hi Anita, Thank you so much for your feedback! So glad to know that you liked the curry!!

    ReplyDelete
  16. Will try it today. I am from Mangalore but don't know this cusine well. Thanks a ton. Thanks for directing us to the website on how to boil eggs - educational and interesting.

    ReplyDelete
  17. @ Anonymous: Happy to hear that you found my post useful. I hope you enjoyed making & eating this dish!

    ReplyDelete
  18. Hi Ruchik,

    I tried this yesterday and it was awesome.

    ReplyDelete
    Replies
    1. Good to hear that Caroline! Glad that it came out well. By the way my name's Shireen :-)

      Delete
  19. Tried this recipe today... Absolutely loved it!! Thank you Shireen...

    ReplyDelete
  20. Turned out just great..have bookmarked it as my "go to" egg curry for any occasion.

    ReplyDelete
  21. @ Rashmi Mendonza: Thanks for the feedback and sorry for the delay in responding!

    @ Chhaaya: Thanks for your feedback! So glad to hear that you enjoyed it!

    ReplyDelete
  22. Egg curry has always been my all time fav. I tried this receipe yesterday and it tasted good. I am happy I could also do it. Thanks Shireen.

    ReplyDelete
  23. Thanks for sharing Shireen!!! Looks so delicious!!!!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)