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Goan Egg CurryGoan Egg Curry

Chef

:Niru Gupta

Recipe Cook Time

:30 Minutes
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A egg curry with three special ingredients - coconut cream, tamarind and poppy seeds, sets this recipe apart.

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Ingredients

  • 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 chopped ginger

    1/4 cup oil

    2 cups grated onions

    8-10 curry leaves

    2 cups grated tomatoes

    1 tsp garam masala

    1 tsp turmeric

    1.5 Tbsp salt

    6 eggs - full boiled and shelled

    2 Tbsp chopped coriander leaves, for garnish

Method

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

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

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.

Add about 2 cups water and mix well.

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

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

Add eggs and serve hot garnished with the coriander leaves.

Key Ingredients: Coconut, Tamarind, Green Chillies, Cumin Seeds, Bell Pepper, Coriander Seeds, Poppy Seeds, Garlic, Ginger, Vegetable Oil, Onion, Curry Leaves, Tomato, Garam Masala, Turmeric, Salt, Egg, Coriander Leaves
Tags:curry, egg, goan


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