By Aditi Saraswat
November 11, 2025
Bring in the coastal flavours to your kitchen with this Goan-style egg curry, which is rich, zingy, and aromatic. Flavoured with coconut milk, curry leaves, and some local spices, it goes beautifully with steamed rice or pav.
4 boiled eggs 1 cup coconut milk 2 finely sliced onions 2 pureed tomatoes 1 tbsp ginger-garlic paste 1 tsp red chilli powder ½ tsp turmeric 1 tsp coriander powder 1 tsp garam masala 2 tbsp oil Salt to taste Fresh coriander for garnish
In a pan, heat oil, add sliced onions, and saute until they turn golden brown. Add the ginger-garlic paste and cook until it turns aromatic.
Add the tomato puree and cook until the masala gets a thick consistency and the oil begins to separate. This forms the flavour of the curry base.
Mix the red chilli powder, turmeric powder, coriander powder, and some salt. Stir for 2–3 minutes to release the aroma of the spices.
Pour the coconut milk and a splash of water. Boil for about 5 minutes to get a thick, creamy coastal-style gravy.
Gently add some boiled eggs and boil for another 5 minutes so that they absorb the flavours of the curry.
Sprinkle some garam masala, garnish with fresh coriander leaves, and serve hot with steamed rice or pav.