Mangalorean Egg Bafat Curry
A rich and aromatic egg curry from the coastal region of Mangalore. Hard-boiled eggs are simmered in a fiery, tangy gravy made with the iconic Bafat spice blend and creamy coconut milk.
For 4 servings
Boil and Prepare the Eggs
- Place 8 eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes for hard-boiled eggs.
- Drain the hot water and place the eggs in an ice bath or under cold running water to stop the cooking process.
- Once cool enough to handle, peel the eggs and make 2-3 shallow slits on each one. This helps them absorb the curry flavors. Set aside.
Prepare the Bafat Masala Paste
- In a dry pan over low heat, roast the Kashmiri and Byadgi red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick for 2-3 minutes until fragrant. Stir continuously to prevent burning.
- Remove the roasted spices from the pan and allow them to cool completely.
- Transfer the cooled spices to a grinder. Add the turmeric powder, tamarind pulp, and 1/4 cup of water.
- Grind into a smooth, thick paste. Add a little more water if necessary to achieve a fine consistency.
Cook the Curry Base
- Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped onions and sauté for 7-8 minutes until they become soft and golden brown.
- Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- Stir in the tomato puree and cook for 5-6 minutes, until the mixture thickens and you see oil separating from the sides.
Combine and Simmer the Curry
- Add the prepared Bafat masala paste to the pan. Sauté on low-medium heat for 5-7 minutes, stirring frequently, until the masala is well-cooked and aromatic.
- Pour in the thick coconut milk and 1 cup of water. Add salt and optional jaggery. Stir everything together until well combined.
- Bring the curry to a gentle simmer. Avoid a rolling boil to prevent the coconut milk from curdling.
- Gently slide the slit hard-boiled eggs into the gravy.
- Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to soak up the flavors of the curry.
Garnish and Serve
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Let the curry rest for 10-15 minutes before serving to allow the flavors to deepen.
- Serve hot with traditional accompaniments like Neer Dosa, Sannas, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use freshly extracted thick coconut milk instead of canned.
- 2Roasting the spices on low heat is crucial. It awakens their essential oils and is the secret to a fragrant Bafat masala.
- 3Do not boil the curry vigorously after adding coconut milk, as it can cause the milk to split or curdle. A gentle simmer is perfect.
- 4If you're short on time, you can use 3-4 tablespoons of store-bought Mangalorean Bafat masala powder.
- 5The curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Protein Swap
This Bafat gravy works wonderfully with other proteins. Replace eggs with chicken pieces, prawns, paneer cubes, or even boiled potatoes and chickpeas for a vegetarian version.
Adjust Spice LevelAdjust Spice Level
Control the heat by adjusting the ratio of Kashmiri (mild) and Byadgi (hot) chilies. For a milder curry, use more Kashmiri chilies and fewer Byadgi chilies.
Richer GravyRicher Gravy
For an even creamier and richer gravy, add a paste of 8-10 soaked and ground cashews along with the coconut milk.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Healthy Fats
The use of coconut milk and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and serves as a quick source of energy.
Anti-inflammatory Properties
The spice blend, particularly turmeric (containing curcumin) and black pepper, is packed with antioxidants and compounds that have potent anti-inflammatory effects, which can help combat chronic inflammation.
Frequently asked questions
Bafat masala is a traditional, versatile spice blend from Mangalorean Catholic cuisine. It's known for its fiery heat, deep red color, and complex flavor profile derived from a mix of roasted red chilies, coriander, cumin, pepper, and other whole spices.