Mangalorean Egg Stew/ Easy Coconut Milk Curry
Mangalorean Egg Stew/ Easy Coconut Milk Curry
My adventures in the kitchen began more than four decades ago when as a wide eyed six year old, my mum made me peel boiled potatoes, eggs and beetroots for a salad. I probably ate more than I helped but that simple task introduced me to the magical world of cooking and I have been a fan ever since. The first recipe on my blog- Mangalorean Egg Stew/Easy Coconut Milk Curry- is a tribute to my mum, a fabulous cook. Whatever she cooks makes my mouth water and I owe my passion for all things edible to her.
At a time when most girls left high school to get married, she went on to do her B.A. in Home Science with distinction. That was in 1955. She then devoted a year to learn International Cuisine at Nazareth Convent, Mangalore (South India). Most of my recipes are hers. And she in turn got them from her mother who got it from her mother (my great grandmother). Today, at seventy four she still wields her culinary prowess and woe betide the unfortunate soul who does not meet her exacting standards.
Mangalorean Egg Stew has always been a family favourite. Any occasion whether ordinary or special demanded a stew in some form or the other (meat, vegetables or fish). It is not only simple, but so delicious and satisfying that even a novice could attempt it. Everyone who tastes it asks for the recipe and it has graced many a table in many a household.
In honour of a great cook, my mother Gladys Elisha culinary expert extraordinaire!
The Recipe For Mangalorean Egg Stew:
The Ingredients For Mangalorean Egg Stew:
6 hard boiled eggs, peeled and kept aside.
1/2 tsp. turmeric powder
1 onion, sliced fine
1 medium tomato chopped
2 green chillies slit
2 cloves garlic, minced fine
½ inch ginger, minced fine
2 cloves
1 inch cinnamon
2 cardamoms
½ tsp. pepper powder
1tbsp. vinegar
250 ml water
250ml coconut milk (ready made or make it yourself like they did back then)
salt to taste
Seasoning For Mangalorean Egg Stew:
1 small onion sliced; 1 sprig curry leaves; 2 tbsp oil. Heat oil in a non stick pan. Add curry leaves and then the onions. Stir fry till onions are dark brown.
Garnish For Mangalorean Egg Stew:
Some chopped coriander leaves
Method For Mangalorean Egg Stew:
Tomatoes are a modern addition. Back then vinegar was generously used as tomatoes and other English vegetables became easily available only after Indian Independence in 1947.
Other Recipe With Eggs
Simple receipe Ruth, easy to make. Same way we cook Ash Pumpkin, but we add vinegar or lemon juice. Have to try yr Egg curry now.
Thank you Julie. We cook ashgourd the same way too and also use vinegar.