EGG CURRY-COASTAL STYLE

 EGG CURRY- COASTAL STYLE

We can use eggs in different forms for  breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner, eggs can be used in different kinds of curries and side dishes. 

As you would know, eggs- both the yolk and the whites-  have numerous health benefits. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Egg Green Masala- with the distinctive flavour of mint 
• Chettinad Egg Curry- lip smacking flavours of Chettinad cuisine

Today's recipe is for another Egg Curry- this one done in our Coastal Style. When I say Coastal style, I mean the West Coast of India running from Goa to Karnataka.

The world famous Chef Vikas Khanna once said that our coastal Saraswat/GSB cuisine is characterized by a trinity of foundational elements that provides its unique delicate yet bold flavour profile. These elements are Fresh Coconut Gratings, Coconut Oil, and Tamarind or Kokum.

This Egg Curry goes great with hot steamed rice. Do try it out and let me know how you liked it! 

Ingredients:-

• Eggs, 6
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Fenugreek Seeds/ Methi Seeds, 5-6 
•  Black Peppercorns, 1/4 tsp
• Curry Leaves, 6-8
• Garlic Cloves, 8
• Ginger, 1 " piece
• Medium-sized Onion, 1
• Fresh Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 5
• Turmeric Powder, 1/2 tsp
• Tamarind, size of a small marble 
• Salt, to taste
• Coconut Oil, 2 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Small sized Onion, sliced, 1
• Curry Leaves, a sprig 
• Coconut Oil, 2 tsp

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. 

Peel and chop the garlic cloves 

Peel and chop the ginger 

Peel and chop the onion for the curry 

Peel and slice the small onion for seasoning

Heat coconut oil in a thick bottomed kadhai and on medium heat add the coriander seeds, cumin seeds, methi seeds, black peppercorns, curry leaves, chopped garlic cloves, chopped ginger, chopped onions, fresh coconut gratings and Byadgi red chillies 

Roast them till they become fragrant 

Allow the roasted ingredients to cool 

Transfer them to a mixer jar. 

Add turmeric powder, tamarind  and salt

Grind to a smooth paste by adding the required amount of water 

Remove the freshly ground paste (masala) to the kadhai, add water as required to get a curry like consistency 

Bring this curry to a boil and add the boiled eggs to it 

Lower the flame and let it simmer for about 5 minutes

Switch off the gas

In a seasoning pan, heat 2 tsp of coconut oil and on medium heat add the mustard seeds, when they splutter add the sliced onions and the curry leaves. Sauce till the onions become slightly golden.

Pour this seasoning on to the egg curry

Transfer to a serving bowl

Serve Egg Curry with hot steamed rice