Goan Egg Curry

Ingredients

• 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

Instructions

1. 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.
2. 2Heat coconut oil in a pot, sauté sliced onion until golden brown.
3. 3Add the ground curry paste and cook for 5-7 minutes until oil separates.
4. 4Add 1.5 cups of water, kokum petals, and salt; bring to a simmer.
5. 5Gently add the halved hard-boiled eggs to the simmering curry.
6. 6Cover and cook on low heat for 8-10 minutes for flavors to meld.
7. 7Serve hot with Goan pao or steamed rice.