Egg Mango Curry / Mutta Manga Curry – Thrissur Style

 

Egg curry can be made in many different ways. This is a Trissur style tangy egg curry which goes very well with rice.

Ingredients

 

1. Egg – 5  hard-boiled
2. Onion – 1 small sliced and halved
3. Shallots / kunjulli – 5, sliced
4. Coconut oil – 2 tsp
5. Green mango pieces – 1/2 cup sliced (I used frozen mangoes)
6. Green chilies –  3, slit
7. Ginger – 1 tsp, thinly sliced
8. Curry leaves – 1 sprig
9. Turmeric powder – 1/2 tsp
10. Chilly powder – 1/2 tsp
11. Coriander powder – 2 – 3 tsp
12. Thin coconut milk – 1 – 1.5 cup
13. Thick coconut milk – 1/4 cup
14. Shallots – 4 , sliced
15. Salt – To taste
16. Oil preferably coconut oil – 2 – 3 tsp

Method

1.  Mix together the  onion, shallots, green chilies, ginger, curry leaves, turmeric powder, chilly powder, coriander powder and salt. Mix well with fingers. Add mango pieces and 1 cup water/ thin coconut milk. Cover with lid, bring it to a boil and cook for 10 – 15 mts over medium-low heat.

2.  When the onion and green mangoes are done, lower the heat and add the eggs. Cook for 2 – 3 minutes. Add thick coconut milk. Cook for a minute and switch off.

3.  Heat oil in another pan and add the shallots, brown them. Pour it over the curry and mix well. Serve with rice.

Tips:

1.  If the mango is less sour, you can add  a little lemon juice, a tiny piece of kudam puli or tamarind juice. Instead of mango, you can add tamarind juice along with 1 medium sized tomato.

2.  You can also add ground coconut paste instead of coconut milk.

3. You may add chopped eggs instead of whole eggs.

Recipe contributed by Preetha Jayesh