Keto Mangalorean Egg Curry Recipe

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Recipe Category: Curry

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Keto Mangalorean Egg Curry Recipe

Ingredients

Servings 4

Per serving: 305 Calories; 16.4g Fat; 5.7g Carbs; 1.1g Fiber; 32.2g Protein; 4.3g Sugars

  • 2 tablespoons rice bran oil
  • 1/2 cup scallions, chopped
  • 1 teaspoon Kashmiri chili powder
  • 1/4 teaspoon carom seeds
  • 1/4 teaspoon methi seeds
  • kosher salt and ground black pepper, to taste
  • 2 ripe tomatoes, pureed
  • 2 teaspoons tamarind paste
  • 1/2 cup chicken stock
  • 4 boiled egg, peeled
  • 1 teaspoon curry paste
  • 2 tablespoons curry leaves
  • 1/2 teaspoon cinnamon powder
  • 1/2 cup coconut milk
  • 1 tablespoon cilantro leaves

Method

  1. Heat the oil in a pan over medium heat.
  2. Now, cook the scallions and chili until tender and fragrant.
  3. Add carom seeds, methi seeds, salt, pepper, and tomatoes; cook for a further 8 minutes.
  4. Then, add the tamarind paste and chicken stock.
  5. Reduce the heat to medium-low and cook for 3 minutes more.
  6. Add the eggs, curry paste, curry leaves, cinnamon powder, and coconut milk.
  7. Let it simmer for 6 minutes more.
  8. Garnish with cilantro leaves.
  9. Bon appetit!.

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