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Ruchik Randhap

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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.

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.

 


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Comments

    • Sonia says

      Hi Sherrin, I am your new follower. I can not explain how grateful I am for your recipes. I can follow your recipes with no stress, trusting that the dish would turn out to be very good.You have helped lot of us manglorians who live away from our hometown to savour our traditional recipes.Thank you from the bottom of my heart and God bless you.

      Reply

      • Shireen Sequeira says

        Hi Sonia,

        Thank you so much for those words of appreciation!! I am so happy to know that you enjoy my recipes a lot..you made my day with that comment cuz I saw it first thing in the morning 🙂 Thank you for your love n good wishes – that is all I need!! Stay tuned for more recipes! Have a nice day!

        Reply

  9. Charishma says

    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

    Reply

  15. Shireen Sequeira says

    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!

    Reply

  16. laveena says

    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

    Reply

  18. Anonymous says

    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

    Reply

  20. Anonymous says

    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.

    Reply
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