Goan Egg Curry | Simple Egg Curry Recipe
This Goan egg curry recipe with coconut is a simple and delicious curry that is ready within 30 minutes. If you love eggs, you will definitely enjoy this flavorful, mildly spiced Goan egg curry!
Servings 4 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 6 hard-boiled eggs, shelled and cut in halves
- 1 & 1/4 cups freshly grated coconut
- 2 garlic cloves
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1-2 Kashmiri chillies
- 1 & 1/2 tbsp coriander seeds
- 1/2 cup chopped onions
- 1/4 cup coconut milk
- 1-2 tbsp oil
- Salt, to taste
Instructions
- In a blender, 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). Strain this paste through a strainer and collect the extract in a container.(I used cheesecloth, you can use a strainer too). Set this extract aside until further use.
- 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 minutes until it thickens to desired consistency. Serve hot with steamed rice/ bread.
Notes
- For Goan egg drop curry: Instead of using boiled eggs, you can directly drop the eggs in the boiling curry, cover and let the eggs cook in the curry.