Tangy Twist: This Tangy Goan Egg Curry Screams Decadence
- Preeti Deepa
Updated : January 20, 2022 05:01 IST
Bid adieu to your regular egg curry with this Goan egg curry recipe that is a celebration of flavours.
Beach, booze, seafood, and the blazing sun- we know these are the things that come to your mind when we mention Goa. A paradise for beach lovers, Goa is blessed with picturesque beauty. However, the state is no less than a paradise for foodies as it provides a plethora of delicacies in its local cuisine. The local cuisine of Goa is all things bright and delicious. The location of the state plays a key role in influencing the ingredients of most of its delicacies. Tropical ingredients like coconut and pineapple are largely sensed and seen in Goan cuisine. One such dish which is very popular in Goa is the Goan egg curry. Flavoured with coconut and tamarind, the curry is an amalgam of creamy texture and tangy flavour. Thinking to try it at home? Check out this recipe to serve Goa on a plate.
- 6 eggs
- ½ cup coconut cream
- 1 tbsp tamarind pulp
- ½ cup grated coconut
- 2 onions, chopped
- 4 green chillies, slit
- 6-7 cloves of garlic
- 1 ½ inch ginger
- 8-10 curry leaves
- 2 cups tomato puree
- 2 tbsp chopped coriander leaves
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 3 whole dried red chillies
- 1 tbsp poppy seeds
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- ¼ cup oil
- Salt, according to taste
- Dry roast cumin seeds, coriander seeds, poppy seeds, and chillies and transfer them to a grinder jar with coconut, garlic, and ginger to grind it to a fine paste.
- Boil the eggs, deshell them, and fry the boiled eggs till they are golden brown.
- Heat oil in a pan, add the green chillies, curry leaves, and onions, and saute till the onions are translucent.
- Add the tomato paste along with the spices (salt, turmeric, chilli powder, garam masala) and the masala paste and fry till the oil separates.
- Add water to bring it to curry-like consistency.
- When it comes to a boil, add the coconut cream and tamarind pulp and mix well to combine.
- Finally, add the eggs, let them cook in the curry for 3-4 minutes, garnish some coriander leaves and remove from heat.
Regionally, this curry is served with rice. You can serve it with rice, roti, paratha or poori along with booze of your choice.