Goan Egg Curry

A egg curry with three special ingredients – coconut cream, tamarind and poppy seeds, sets this recipe apart.


  • 1/2 Cup 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

  • 3/4 cup Coconut, grated

  • 6 cloves Garlic

  • 2 tsp Ginger, chopped

  • 1/4 cup Oil

  • 2 cups Onions, grated

  • 8-10 Curry leaves

  • 2 cups Tomatoes, grated

  • 1 tsp Garam masala

  • 1 tsp Turmeric

  • 1.5 tbsp Salt

  • 6 Eggs (shelled), boiled

  • 2 tbsp Coriander leaves, for garnish, chopped

Step by Step Instructions

Step 1

Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.

Step 2

Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.

Step 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.

Step 4

Add about 2 cups water and mix well.

Step 5

When it comes to a boil, lower heat and simmer 8-10 minutes.

Step 6

Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes.

Step 7

Add eggs and serve hot garnished with the coriander leaves.

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