Goan Egg Curry
A egg curry with three special ingredients – coconut cream, tamarind and poppy seeds, sets this recipe apart.
Ingredients
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1/2 Cup Coconut cream
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1 tbsp Tamarind paste
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2-3 Green chillies (slit)
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2 tbsp Cumin, roasted
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2-4 Whole dried red peppers, roasted
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2 tbsp Coriander seeds, roasted
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1 tbsp Poppy seeds, roasted
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3/4 cup Coconut, grated
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6 cloves Garlic
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2 tsp Ginger, chopped
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1/4 cup Oil
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2 cups Onions, grated
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8-10 Curry leaves
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2 cups Tomatoes, grated
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1 tsp Garam masala
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1 tsp Turmeric
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1.5 tbsp Salt
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6 Eggs (shelled), boiled
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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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