Goan egg curry
Time to cook
45 minutes
Difficulty
Easy
Serves
2
A rich and flavorful curry made using hard-boiled eggs simmered in a spicy and tangy coconut-based gravy and spices.
Ingredients
Coconut Cream
0.25 cup
Tamarind
1 tsp
Picador Chillies
2 chilli
Cumin Seeds
1 tbsp
Red Chilli Pepper
2 chilli
Coriander Seeds
1 tbsp
Poppy Seeds
0.5 tbsp
Fresh Coconut
0.5 cup
Fresh Garlic
3 clove
Fresh Ginger
1 tsp
Cold Pressed Olive Oil
2 tbsp
Onion Raw
1 cup
Curry Leaves
5 leaf
Tomatoes
1 cup
Garam Masala
0.5 tsp
Turmeric
0.5 tsp
Salt
0.75 Tbsp
Hard Boiled Egg
3 Egg
Coriander Leaves
1 Tbsp
Step-by-step instructions to cook
Prep
Roast the cumin seeds, red chilli pepper, coriander seeds and poppy seeds.
Grind the coconut, garlic, ginger, and roasted ingredients to a fine paste.
Cooking
Heat oil, add onions and curry leaves, and stir fry, till the onions are golden.
Add the tomatoes, mix well till they become mushy, and add the ground paste, garam masala, turmeric, and salt, and mix well.
Add water, mix well, bring to a boil, and simmer on low heat for 8-10 minutes.
Add coconut cream and tamarind, bring to a boil, then simmer for 2-3 minutes.
Add boiled eggs and serve hot garnished with the coriander leaves.
Nutrition information
(per serving)
Carbs
7.2
Proteins
4.4
Fats
10.7
Fiber
2.1
138
kcal
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