We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A traditional Mangalorean dish featuring hard-boiled eggs simmered in a flavourful coconut milk stew, seasoned with spices and garnished with coriander leaves.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
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.
Want to keep this recipe for later? We can email it to you!
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.
I am an Applied Psychologist with a passion for cooking and helping people change their lives through Food Therapy (Nutrition and Cooking Classes)
