Goan Egg Curry
Goan Egg Curry is a Goa Indian dinner dish made with hard-boiled eggs, grated fresh coconut, dry red goan chilies, coriander seeds and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 30 min
- Calories (estimate)
- ~420 kcal
- Course
- Dinner
- Cuisine
- Goa (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 4 hard-boiled eggs, halved
- 1 cup grated fresh coconut
- 6-8 dry red Goan chilies
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1 medium onion, sliced
- 1 tbsp ginger-garlic paste
- 4-5 kokum petals (or small ball of tamarind)
- 2 tbsp coconut oil
- Salt to taste
Method
- 1Dry roast dry red chilies, coriander seeds, and cumin seeds. Grind with grated coconut, ginger-garlic paste, and a little water to a smooth paste.
- 2Heat coconut oil in a pot, sauté sliced onion until golden brown.
- 3Add the ground curry paste and cook for 5-7 minutes until oil separates.
- 4Add 1.5 cups of water, kokum petals, and salt; bring to a simmer.
- 5Gently add the halved hard-boiled eggs to the simmering curry.
- 6Cover and cook on low heat for 8-10 minutes for flavors to meld.
- 7Serve hot with Goan pao or steamed rice.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
