Golden Egg Curry With Coconut-Kasundi Fusion Recipe

About this recipe

A delightful fusion of South Indian and Bengali flavors, this golden egg curry combines the richness of coconut milk with the tangy kick of kasundi mustard. Perfect for a comforting yet protein-packed lunch.

Ingredients

• - KATDARE FARMAS EGGS CURRY MASALA 10GM
• 250 ml Coconut Milk
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 20G Curry Leaves
• - Mustard Seeds
• - Coconut Oil
• 10G Salt
• 500 ml Water
• 250g Coriander

Instructions

1. Step 1: Boil the eggs for 12 minutes until firm. Peel them and lightly score the surfaces with a knife for better absorption of the curry flavors.
2. Step 2: Heat 2 tablespoons of coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and curry leaves, allowing them to splutter for 30 seconds.
3. Step 3: Add finely chopped onions, garlic, and ginger to the pan. Sauté for 5 minutes until the onions turn golden brown. Then add turmeric powder, red chili powder, and coriander powder, stirring well for 1 minute.
4. Step 4: Blend the tomatoes into a smooth puree and add it to the pan. Cook for 7 minutes until the mixture thickens and the oil starts to separate. Stir in the kasundi mustard sauce and cook for another 2 minutes.
5. Step 5: Pour in the coconut milk and 100 ml of water, stirring to combine. Let the gravy simmer for 5 minutes on low heat. Season with salt as required.
6. Step 6: Add the boiled eggs to the curry, ensuring they are fully submerged in the sauce. Simmer for another 5 minutes, allowing the eggs to absorb the flavors.
7. Step 7: Garnish with freshly chopped coriander leaves and serve hot with steamed rice or ragi mudde for a balanced meal.