Goan Egg Curry


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Delve into the magical and authentic Goan cuisine with the mouthwatering Goan egg curry. The boiled eggs are cut into halves and the dropped to a spicy red colored coconut based spicy curry. Enjoy with rice or rotis.

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Goan Egg Curry recipe - How to make Goan Egg Curry

Preparation Time:    Cooking Time:    Total Time:     4
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1/2 cup coconut cream
1 tbsp tamarind (imli) pulp
2 to 3 green chillies, slit
2 tbsp roasted cumin seeds (jeera)
2 to 4 whole dried red peppers-roasted
2 tbsp roasted coriander (dhania) seeds
1 tbsp roasted poppy seeds (khus-khus)
3/4 cup grated coconut
6 cloves of garlic (lehsun)
2 tsp chopped ginger (adrak)
1/4 cup oil
2 cups grated onions
8 to 10 curry leaves (kadi patta)
2 cups grated tomatoes
1 tsp garam masala
1 tsp turmeric powder (haldi)
1 1/2 tbsp salt
6 eggs - full boiled and shelled
2 tbsp chopped coriander (dhania) for garnish

  1. Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
  2. Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.
  3. Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again.
  4. Add about 2 cups water and mix well. when it comes to a boil, lower heat and simmer 8-10 minutes.
  5. Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes.
  6. Add eggs and serve hot garnished with the coriander leaves

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This recipe was contributed by vinodsharma on 23 Jan 2001

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