Goan Style Egg Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 4.Add grated coconut and tamarind paste. Mix well and cook for a few minutes.
• STEP 5.Add water and bring the gravy to a boil. Reduce the heat and simmer for 10-15 minutes.
• STEP 6.Gently add the boiled eggs to the gravy and cook for another 5 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or bread.

Cooking Tips

• To enhance the flavor, you can roast the grated coconut before adding it to the curry.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can add a pinch of sugar to balance the tanginess of the tamarind.
• For a creamier texture, you can add a tablespoon of coconut milk to the gravy.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Goan Style Egg Curry with steamed rice, jeera rice, or bread of your choice.
• Garnish with fresh coriander leaves and serve hot.