Keto Mangalorean Egg Curry Recipe

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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