Goan Egg Curry
Hard-boiled eggs simmered in a tangy coconut-based Goan curry with dried red chillies and kokum — an affordable everyday curry in both Catholic and Hindu Goan homes, eaten with steamed red rice when fish is unavailable.
Cuisines
Goan
Best for
Lunch
Dinner
Build a full meal around Goan Egg Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
4 | Egg |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 cup | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 | Green Chili , slit |
|
1 cup | Tomato , chopped |
|
1 teaspoon | Turmeric powder |
|
1 tablespoon | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Coconut Milk , thick |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Boil the eggs until hard-boiled, then peel and set aside.
- 2 Heat oil in a pan over medium heat and add mustard seeds and cumin seeds. Allow them to splutter.
- 3 Add the chopped onions and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and green chilies, cooking for another minute.
- 5 Add the chopped tomatoes and cook until they become soft and oil starts to separate.
- 6 Mix in the turmeric powder, coriander powder, and red chili powder. Cook for 2 minutes.
- 7 Pour in the coconut milk and water, stirring well. Bring the mixture to a gentle boil.
- 8 Add salt to taste and simmer the curry for about 5 minutes.
- 9 Gently add the boiled eggs into the curry and let them heat through for another 5 minutes.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can fry the boiled eggs slightly until golden before adding to the curry.