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A rich and aromatic egg curry from the coastal region of Mangalore. Hard-boiled eggs are simmered in a fiery, tangy gravy made with the iconic Bafat spice blend and creamy coconut milk.
For 4 servings
Boil and Prepare the Eggs
Prepare the Bafat Masala Paste
Cook the Curry Base
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A rich and aromatic egg curry from the coastal region of Mangalore. Hard-boiled eggs are simmered in a fiery, tangy gravy made with the iconic Bafat spice blend and creamy coconut milk.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 467.53 calories per serving with 16.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Garnish and Serve
This Bafat gravy works wonderfully with other proteins. Replace eggs with chicken pieces, prawns, paneer cubes, or even boiled potatoes and chickpeas for a vegetarian version.
Control the heat by adjusting the ratio of Kashmiri (mild) and Byadgi (hot) chilies. For a milder curry, use more Kashmiri chilies and fewer Byadgi chilies.
For an even creamier and richer gravy, add a paste of 8-10 soaked and ground cashews along with the coconut milk.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The use of coconut milk and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and serves as a quick source of energy.
The spice blend, particularly turmeric (containing curcumin) and black pepper, is packed with antioxidants and compounds that have potent anti-inflammatory effects, which can help combat chronic inflammation.
Bafat masala is a traditional, versatile spice blend from Mangalorean Catholic cuisine. It's known for its fiery heat, deep red color, and complex flavor profile derived from a mix of roasted red chilies, coriander, cumin, pepper, and other whole spices.
Yes, absolutely. If you don't have time to make the paste from scratch, you can use 3-4 tablespoons of a good quality store-bought Bafat masala powder. Add it after sautéing the tomatoes and cook for a minute before adding water and coconut milk.
To reduce the heat, decrease the number of Byadgi red chilies and increase the Kashmiri red chilies, which provide color without much heat. You can also add a bit more coconut milk or a splash of cream to mellow the spice level.
Leftover egg curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat. Avoid microwaving as it can make the eggs rubbery.
It can be part of a balanced diet. Eggs are an excellent source of high-quality protein and vitamins. The spices offer anti-inflammatory benefits. However, it is rich due to coconut milk and oil, so it should be consumed in moderation, especially if you are monitoring your fat intake.
One serving of Mangalorean Egg Bafat Curry (approximately 1 cup) contains around 410-440 calories, depending on the amount of oil and the fat content of the coconut milk used.