Mustard Egg Curry Recipe
This Mustard Egg Curry is a flavorful, comforting dish that is perfect for any meal. The creamy, tangy, and slightly spicy curry is made with boiled eggs, fresh coconut, and mustard seeds. Paired with hot tawa parathas or steamed rice, it becomes an unforgettable meal. This recipe is ideal for a busy weeknight dinner, and it’s both nutritious and satisfying. With the robust flavors of mustard and the rich texture of coconut milk, this curry is a perfect fusion of Indian ingredients and traditional cooking techniques. Let’s dive into the preparation of this mouthwatering curry!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs (boiled) | 4 |
| Mustard Seeds | 1-1/2 tablespoons (+ 1 teaspoon extra) |
| Panch Phoran Masala | 1 teaspoon |
| Green Chilies | 4 |
| Fresh Coconut (grated) | 1/4 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coconut Milk | 200 grams |
| Sunflower Oil | As required |
| Salt | To taste |
| Sugar | A pinch |
| Onion | 1 |
Instructions
Preparation:
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Begin by preparing the masala paste for the curry. In a grinder, combine the mustard seeds (1-1/2 tablespoons), green chilies, grated coconut, and turmeric powder. Add a small amount of coconut milk to help grind everything into a smooth paste. Once done, set it aside.
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Heat sunflower oil in a pan on medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds. Allow them to crackle, releasing their aroma.
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To the crackling mustard seeds, add curry leaves and chopped onions. Sauté until the onions become soft and translucent, which should take around 4-5 minutes.
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Once the onions have softened, add the ground mustard-coconut paste to the pan. Stir well and cook for 2-3 minutes to let the flavors blend. Then, pour in about 1/4 cup of water and bring the mixture to a gentle boil.
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Add the remaining coconut milk, salt to taste, and a pinch of sugar. Stir everything together and let the curry come to a boil. Reduce the heat and let it simmer for 5 minutes.
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While the curry simmers, cut the boiled eggs into halves or quarters, depending on your preference. Gently add the cut eggs to the simmering curry. Allow them to absorb the flavors by cooking for an additional 5-10 minutes until the curry thickens to a creamy consistency.
Serving:
Serve the Mustard Egg Curry hot, accompanied by Tawa Paratha or Steamed Rice, and a side of Tomato Onion Cucumber Raita for a complete meal. This curry is best enjoyed with freshly made bread or rice to soak up the rich, flavorful sauce.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~300 kcal |
| Protein | ~12g |
| Carbohydrates | ~18g |
| Fat | ~22g |
| Fiber | ~3g |
| Sugars | ~4g |
| Sodium | ~500mg |
Tips & Variations
- Spice Level: Adjust the number of green chilies according to your heat preference. You can also add a little red chili powder if you like your curry spicier.
- Coconut Milk Substitution: If you prefer a lighter version, you can substitute coconut milk with low-fat milk or a dairy-free alternative.
- Vegetarian Option: For a vegetarian version, you can substitute the eggs with paneer (cottage cheese) cubes.
- Serving Suggestions: This curry pairs beautifully with Jeera Rice, Garlic Naan, or even Steamed Basmati Rice for a wholesome meal.
This Mustard Egg Curry is sure to become a staple in your kitchen. It captures the essence of Indian cuisine with its perfect balance of heat, creaminess, and rich flavors. Easy to prepare and incredibly satisfying, this curry is a fantastic dish for any occasion.
