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A fiery and aromatic egg curry from the Konkan coast of Maharashtra. Hard-boiled eggs are simmered in a rich gravy made with roasted coconut, onions, and a special blend of Malvani spices.
For 4 servings
Prepare the Eggs
Roast Ingredients for the Masala Paste
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A fiery and aromatic egg curry from the Konkan coast of Maharashtra. Hard-boiled eggs are simmered in a rich gravy made with roasted coconut, onions, and a special blend of Malvani spices.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 391.1 calories per serving with 16.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grind the Masala Paste
Cook the Curry Base
Simmer and Finish the Curry
Replace the eggs with paneer cubes, boiled potatoes, or a mix of vegetables like cauliflower and green peas. Add them during the last 5-7 minutes of simmering.
This curry base is excellent for seafood. Substitute eggs with prawns or a firm white fish like pomfret or kingfish. Adjust cooking time as seafood cooks much faster.
For a milder and creamier version, add 1/4 cup of thick coconut milk at the end of the cooking process. Do not boil the curry after adding coconut milk, just heat it through.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The curry is loaded with spices like turmeric, ginger, garlic, and cloves, which are packed with antioxidants that help protect the body against cellular damage.
Spices such as black pepper and chili powder contain compounds like piperine and capsaicin, which can provide a temporary boost to your metabolism.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy compared to other saturated fats.
One serving of Malvani Egg Curry contains approximately 380-410 calories, primarily from the eggs, coconut, and oil used in the gravy. This can vary based on the exact size of the eggs and the amount of oil used.
Malvani Egg Curry can be part of a healthy diet in moderation. It is an excellent source of protein from eggs and contains beneficial compounds from spices like turmeric and ginger. However, it is also rich in fats from coconut and oil, so portion control is recommended.
The roasted coconut is the signature ingredient of Malvani cuisine and provides the unique flavor and texture. While you can make an egg curry with an onion-tomato base, it would not be an authentic Malvani curry. For a different thickener, you could use a paste of cashews or poppy seeds, but the taste will be significantly different.
For the best flavor, using Malvani masala is recommended. If unavailable, you can substitute it with a good quality garam masala and increase the red chili powder slightly. However, the authentic taste comes from the specific blend of spices in Malvani masala, which often includes stone flower (dagad phool) and other unique spices.
You can store leftover Malvani Egg Curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.