Goan Egg Curry Recipe
How to make Goan Egg Curry
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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
- Easy
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 Curry
1.
Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
2.
Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.
3.
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.
4.
Add about 2 cups water and mix well.
5.
When it comes to a boil, lower heat and simmer 8-10 minutes.
6.
Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes.
7.
Add eggs and serve hot garnished with the coriander leaves.