Dal I Gravies I Curry Mangalorean I Konkani I GSB

KANDYA AMBAT – COCONUT BASE ONION CURRY – EGGS/ FISH/ POTATO (VEGAN)

You can make this curry with Eggs, Fish or even Potatoes if Vegetarian/Vegan

A favourite recipe that goes so well with steamed rice! My mum used to make it this way and I’ve never liked Egg Curry any other way.

This is a Mangalorean style gravy and the base gravy sans the eggs is called Nikre Ambat. I don’t really know what Nikre means (please comment if you know or if I’m wrong), but we also call this Kandya Ambat which simply means Onion Curry. If you don’t like eggs, you can cook it with Pomfret Fish and you’ll have a lip-smacking fish curry to go with your rice. If you are a vegetarian or vegan even, you can replace eggs with boiled potatoes chopped into bite sized cubes and thats one wholesome soul touching meal, right there.

INGREDIENTS
2 Tbsp Oil
2 Pepper Corns
2 Cloves
1 Inch Cinnamon
1 + 1/2 Tsp Cumin Seeds
1 Tsp Coriander Seeds
1 1/2 Onion Sliced. 1/2 Onion Finely Chopped
1/2 Coconut (Grated)
3+1 Dry Red Chillis
1 Tsp Turmeric Powder
1 String Curry Leaves
1 Tsp Tamarind Paste/Kokam
4 Boiled Eggs
Salt as per taste
Water as per required consistency

METHOD

– Heat 1 Tsp Oil and add Pepper, Cloves, Cinnamon, 1 Tsp Cumin & Coriander Seeds. Wait for a few seconds.

– Now add the sliced onion and sauté till translucent and light brown. Let it cool a little and add to the mixer.

– Now take 1 Tbsp Oil and to this add Grated Coconut, 3 Dry Red Chillis and Turmeric Powder. Sauté for 5-6 mins while constantly mixing the coconut. A non-stick works better but I use regular pans, so if they stick to the pan keep scraping it off. Once done, add this to the mixer as well.

– Now add the above some Tamarind and Salt and blend this into a smooth paste with the help of little water. Keep this paste aside. You can replace Tamarind with 2-3 pieces of Kokum (Garcinia Indica). We used to add fresh Bimbul sometimes (Tree Sorrel) when they were in season.

– Now in a pan, add the remaining oil around 1 Tsp and splutter Cumin Seeds, 1 Dry Red Chilli, Curry Leaves and the finely chopped 1/2 Onion. Once translucent, add the masala paste to this and mix well. Add water as per required consistency and cook well on low medium flame while stirring constantly.

– Once it comes to a near boil, divide the boiled eggs into halves and drop them carefully into the curry. Let this cook on low flame and avoid moving this around a lot. Replace Eggs with Pomfret Fish or even boiled Potatoes if you need to make it vegan!

– Adjust salt and tamarind if necessary. Once it comes to a boil, you can switch the gas off and serve hot with rice. I served this Egg Curry Rice with some Ragi (Finger Millet) Fryums and freshly chopped Tomato Onion Coriander Salad drizzled with lemon juice and a little salt to taste.

– Enjoy this heavenly meal and do share your feedback in the comments section below.

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