Goan Egg Curry

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Any decent cook needs to have tried and tested recipes for classic dishes which are used so frequently that one can make it in her sleep. I have been searching for a fool proof egg curry recipe for quite a while now but somehow the recipes I tried so far failed in one of the key criteria – husband and kid should like it, has to be easy to make, should not involve tough to get ingredients. Finally I found this one and it has succeeded on all three counts. Except coconut milk, all ingredients are usually always available in my kitchen and thanks to my everlasting love for Thai curries, I have coconut milk as well. If you don’t have coconut milk, increase the grated coconut quantity by 3-4 tbsp and add regular milk. 

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Protein – Egg 

Recipe from here

Serves 3-4

WHAT WE NEED

Coconut milk                    1/2 cup

Tamarind paste                      1 tbsp

Green chillies                          2-3

Cumin seeds, roasted             2 tbsp

Dried red chillies, roasted    2-3

Coriander seeds, roasted       2 tbsp

Poppy seeds, roasted              1 tbsp

Coconut, grated                       3/4 cup

Garlic cloves                            6

Chopped ginger                      1 tbsp

Oil                                             1/4 cup

Onions, finely chopped         2 cups

Curry leaves                            2 sprigs

Tomatoes, finely chopped    2 cups

Garam masala                         1 tsp

Turmeric powder                   1 tsp

Eggs, boiled & shelled            6

Salt

Coriander leaves to garnish

WHAT TO DO

  • Grind together the grated coconut, ginger, garlic, green chillies, roasted cumin seeds, roasted dried red chillies, roasted coriander seeds and roasted poppy seeds to a fine paste
  • Heat oil in a pan and add onions and curry leaves
  • Cook until onions are translucent and add the tomatoes
  • Cook till the oil separates, around 6-7 minutes
  • Add the ground paste, garam masala, turmeric powder and salt and cook till the oil separates again
  • Add two cups water and cook till it boils
  • Simmer for 10 minutes and add coconut milk and tamarind paste 
  • Let it come to a boil and simmer for 2-3 minutes
  • Add the eggs and garnish with fresh coriander 
  • Serve hot with rotis or paratha
  • Enjoy!

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

12 thoughts on “Goan Egg Curry

  1. That’s one sinful looking masala, the ground masala always make the gravy very inviting..good to always have some handy recipes right!

    Like

  2. Pingback: Protein Rich Dishes Recap – Mega Marathon BM#80 | Bread Therapy

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