Recipe Mania

Little Spicy……Little Tangy……..and more

Goan Egg Curry

Posted by Banu on April 24, 2006


1/2cup coconut cream
1 tbsp tamarind paste
2-3 green chillies-slit
2 tbsp cumin-roasted
2-4 whole dried red peppers-roasted
2 tbsp coriander seeds-roasted
1 tbsp poppy seeds-roasted
3/4cup coconut-grated
6 cloves garlic
2 tsp chopped ginger
1/4cup oil
2 cups grated onions
8-10 curry leaves
2 cups grated tomatoes
1 tsp garam masala
1 tsp turmeric
1 1/2tbsp salt
6 eggs-full boiled and shelled
2 tbsp chopped coriander leaves, 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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