Goan Egg Curry


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. 


Protein – Egg 

Recipe from here

Serves 3-4


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


Coriander leaves to garnish


  • 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!


This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80


12 Comments Add yours

  1. I have fell in love with Goan cuisine. The fresh coconut makes it so delectable. This egg curry is very inviting and the masala is lipsmacking.

  2. I could try this curry with potatoes, it sounds and looks so tempting.

  3. The spice mix sounds interesting and can be used to make vegetarian options . Paneer or even mix vegetables would make a wonderful curry .

  4. Gayathri says:

    This curry sounds so flavourful with coconut and coconut milk. I am sure it adds to the richness..

  5. Srivalli Jetti says:

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

  6. Goan egg curry looks absolutely delicious and yumm..

  7. Priya Suresh says:

    I just love this egg curry, a must try na, and this curry is definitely very flavourful and very rich to enjoy with rice without any fuss.

  8. Sounds yummy Sowmya but I need to taste it.

  9. Mayuri Patel says:

    Such a rich delish egg curry, with a variety of spices. feel like making some now, but will have wait till the festival days are over.

  10. Yummy egg curry.

  11. ruchi indu says:

    Goan cuisine seems very similar to keralal cuisine. Lots of coconut in the recipe. Beautifully done.

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