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Goan Egg Curry


Goan Egg Curry

Goan Egg Curry



Recipe Cook Time


A egg curry with three special ingredients - coconut cream, tamarind and poppy seeds, sets this recipe apart.


  • 1/2 cup coconut cream

    1 Tbsp tamarind paste

    2-3 green chillies-slit

    2 Tbsp cumin-roasted

    2-4 whole dried red peppers-roasted

    2 Tbsp coriander seeds-roasted

    1 Tbsp poppy seeds-roasted

    3/4 cup coconut-grated

    6 cloves garlic

    2 tsp chopped ginger

    1/4 cup oil

    2 cups grated onions

    8-10 curry leaves

    2 cups grated tomatoes

    1 tsp garam masala

    1 tsp turmeric

    1.5 Tbsp salt

    6 eggs - full boiled and shelled

    2 Tbsp chopped coriander leaves, for garnish


Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.

Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.

Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again.

Add about 2 cups water and mix well.

When it comes to a boil, lower heat and simmer 8-10 minutes.

Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes.

Add eggs and serve hot garnished with the coriander leaves.

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Key Ingredients: coconut, tamarind, green chillies, cumin seeds, bell pepper, coriander seeds, poppy seeds, garlic, ginger, vegetable oil, onion, curry leaves, tomato, garam masala, turmeric, salt, egg, coriander leaves

Tags: Curry, Egg, Goan