Mangalorean Egg Curry

Mangalorean Egg Curry
Mangalorean Egg Curry1Experiment with Egg will never get an end.. This time with a delicious spicy rich Egg Curry, That too a crown of Mangalore Special curry.. What ever recipes they have a twist of Coconut had a magical taste in it, i feel the same..

Here though all my favourite ingredients play together, this nostalgic curry is big hit, which accomplish a best pair with Rice.. Egg,Potato, Coconut milk and with a Real spicy Masala.. How does it feel, Trying Egg in different Method will not end.. Hope this post helps you guys to learn about a simple curry.. See You In next post.. Stay tuned for more interesting Easy Easy Recipes.. Day 2 of B365

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Few More Egg Recipes from this Page:
Egg Chillie Masala
Boiled Egg Curry
Chettinad Egg Curry
Egg Roast
Egg Pepper Roast
Egg Salna
Egg Bhurji
Egg Kuruma
Cauliflower Egg Pepper Fry
Mutta Varuval/Egg Fry
Egg Kothu Parota
Drumstick leaves Egg Fry
Quail Egg Roast
Bread Omelette

Mangalorean Egg Curry

Recipe Cuisine: Indian  |  Recipe Category: Side Dish
Prep Time: 20 mins   |  Cook time: 30 mins    |  Serves: 2



Egg 4 nos
Coconut Milk(thick) 1 Cup
 Oil 2 tsp
Cinnamon 1 inch
Cloves 2 nos
Ajwain/Omam 1/4 tsp
Onion 1 large 
Curry Leaves a handful
Potato 1 large
Tomato 2 nos
Salt as needed


Ingredients To Roast and Grind

Coconut 1/4 cup
Red Chillie 4-5 nos
Coriander seeds 1 tsp
Ginger 1 inch
Garlic 3-4 pods
mustard 1/2 tsp
Jeera 1 tsp
Methi Seeds/Venhayam 1/2 tsp
Onion 1 medium
Tamarind a bit




These are the ingredients to roast and grind 
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Roast the contents and make them cool to room temperature
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Grind them to a fine paste and set aside.. 
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In the mean time Boil the Eggs and Set aside, and Grind the coconut and extract the thick coconut milk.. 
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Heat a pan with oil, temper with Mustard, Ajwain, Cinnamon, cloves.. 
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Fry the Onions and Curry Leaves.. 
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Once theOnion turns pink color, Add the Potatoes and allow them cook in medium flame, cover the pan for few mins and stir in between.. 
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Add in the Salt and give a stir, again cover it with a lid and allow them to cook.. 
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Once the Potatoes turned sot, add the Chopped Tomatoes
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Cook the Tomatoes till they get mashed. 
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Add the Grounded Paste and Required water.. 
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Bring this to boil well. 
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Once the masala get thick enough, add a cup of thick coconut milk and give a quick mix.. 
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Drop the Boiled egg and Switch off the flame.. 
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  •  Use only thick coconut milk
  • Adjust the spice by adding and reducing the red chillies..
  • If you like pepper flavour with more hot curry, then add a dash of peppercorns while frying the Masala.. 
  • Tamarind is just for a tangy taste, don’t add much, a small bite is enough

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