Hello folks! How is everyone? I hope you’ll had a safe and fabulous Diwali.
So today I have a pretty simple recipe to share with you’ll, it’s a simple Goan curry, that I just recently learnt from my mum in law who in turn learnt it from her mum. Oh ! My in laws are visiting us, and will be staying with us for a couple of months. So I’m definitely trying to learn and document as much Goan recipes as I can 🙂
This is a super simple recipe, which can be prepared in a jiffy, and taste equally delicious too. Like most Goan curries, this too is coconut based, with a little variation in the spices used. My mum actually prepares this in a slightly different manner,delectabe nonetheless. I intend documenting that soon too.
Let’s make some delicious egg curry!!
6 hard boiled eggs, shelled and cut in halves
1 & 1/4 cup freshly grated coconut
2 garlic cloves
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1-2 Kashmiri chillies
1 and 1/2 tablespoon coriander seeds
1/2 cup chopped onions
1/4 cup coconut milk
1-2 tablespoons oil
salt to taste
1.In an electric grinder, add coconut, garlic, turmeric powder, cumin seeds, kashmiri chillies, coriander seeds, grind to a smooth paste, using little water at a time ( about 1 & 1/4 cup water).Arrange a cheesecloth over a strainer, and a container below, Put this ground mixture over the cheesecloth , squeeze the cloth and collect the extract in a container. Set this extract aside until further use.
2.Heat oil in a pan , on medium heat, add chopped onions,saute until translucent. Add the prepared extract, and bring to a boil. Now add the boiled eggs, coconut milk, salt to taste and let it simmer for another 5-10 mins, until it thickens to desired consistency. Serve hot with steamed rice/ bread. ( Alternatively, instead of using boiled eggs, you can directly drop the eggs in the boiling curry, cover and let the eggs cook in the curry)
Thanks for visiting.
Have a lovely weekend.