A traditional Mangalorean dish featuring hard-boiled eggs simmered in a flavourful coconut milk stew, seasoned with spices and garnished with coriander leaves.
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Place all ingredients except coconut milk in a pan and bring to a boil.
Lower the heat and simmer for 5 minutes.
Add the coconut milk and bring to a simmering point.
Add the eggs and salt to taste, then remove from heat.
Heat oil in a non-stick pan.
Add curry leaves and then the sliced onion.
Stir fry until the onions are dark brown.
Add the seasoning to the stew, stir gently, and transfer to a serving dish.
Garnish with chopped coriander leaves and serve hot with rice or bread.
You can add potatoes or vegetables to the stew if desired.
Tomatoes are a modern addition; traditionally, vinegar was used.
Can I use fresh coconut milk instead of ready-made?
Yes, you can use fresh coconut milk if you prefer. It will enhance the flavor of the stew.
What can I serve with Mangalorean Egg Stew?
This stew is traditionally served with rice or bread.
Can I make this stew spicier?
Yes, you can increase the number of green chillies or add more pepper powder to make it spicier.
Is there a vegetarian version of this stew?
Yes, you can omit the eggs and add more vegetables like potatoes or carrots for a vegetarian version.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving. Do not boil. Only simmer.
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