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A fiery and tangy egg curry from Mangalore, made with a rich, roasted coconut and spice masala. This coastal Karnataka classic is perfect with steamed rice or neer dosa.
For 4 servings
Prepare the Eggs
Roast the Masala Ingredients
Grind the Masala Paste
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A fiery and tangy egg curry from Mangalore, made with a rich, roasted coconut and spice masala. This coastal Karnataka classic is perfect with steamed rice or neer dosa.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 362.6 calories per serving with 15.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Curry Base
Cook the Curry and Add Eggs
Replace the eggs with 250g of paneer cubes or boiled potatoes. Lightly pan-fry the paneer or potatoes before adding them to the curry in the final step.
Substitute eggs with 300g of cleaned prawns or fish fillets for a delicious coastal seafood curry. Add the seafood in the last 5-7 minutes of cooking, depending on its size.
For a richer, creamier texture, you can add 1/4 cup of thick coconut milk at the end of the cooking process. Do not boil the curry after adding coconut milk.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Coconut and coconut oil contain medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
The curry is rich in spices like turmeric, coriander, and black pepper, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Yes, Anda Ghashi can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The use of coconut provides healthy fats, and the spices offer various anti-inflammatory benefits. To make it healthier, you can control the amount of oil used.
One serving of Anda Ghashi (approximately 1 cup with 2 eggs) contains around 350-400 calories. The exact count depends on the amount of coconut and oil used.
Traditionally, it is served with Neer Dosa (a thin rice crepe), Pundi (steamed rice dumplings), or steamed rice. It also pairs well with chapati or roti.
Store leftover Anda Ghashi in an airtight container in the refrigerator for up to 2 days. The flavors often intensify the next day. Reheat gently on the stovetop or in the microwave.
Yes, you can prepare the masala paste in advance and store it in the refrigerator for 2-3 days or in the freezer for up to a month. This makes the final cooking process much quicker.
A slight bitterness can occur if the fenugreek seeds or the coconut are over-roasted or burnt. Ensure you roast on a low-medium flame and stir continuously to prevent burning.