Goan Egg Curry Recipe
How to make Goan Egg Curry
A egg curry with three special ingredients - coconut cream, tamarind and poppy seeds, sets this recipe apart.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings4
Ingredients of Goan Egg Curry
- 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 Ginger, chopped
- 1/4 cup Oil
- 2 cups Onions, grated
- 8-10 Curry leaves
- 2 cups Tomatoes, grated
- 1 tsp Garam masala
- 1 tsp Turmeric
- 1.5 tbsp Salt
- 6 Eggs (shelled), boiled
- 2 tbsp Coriander leaves, for garnish, chopped
How to Make Goan Egg CurryHideShow Media
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.