Goan Egg Curry Simple Egg Curry Recipe

Hello folks! How is everyone? I hope you’ll had a safe and fabulous Diwali. So today I have a pretty simple recipe to share with you’ll, it’s a simple Goan egg curry, that I just recently learnt from my mum in law who in turn learnt it from her mum. Oh ! My in-laws are visiting us and will be staying with us for a couple of months. So I’m definitely trying to learn and document as many Goan recipes as I can 🙂 This is a super simple recipe, which can be prepared in a jiffy, and taste equally delicious too. There are so many egg curry varieties throughout India, for today I’d like to share this Goan version. Like most Goan curries, this too is coconut based, with a little variation in the spices used. My mum actually prepares this in a slightly different manner, which is delectable nonetheless. I intend documenting that soon too. For now, let’s make some delicious Goan egg curry!! You can enjoy it with some steamed rice or even pav.

YOU MAY ALSO ENJOY THESE GOAN CURRIES

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STEP BY STEP INSTRUCTIONS TO MAKE GOAN EGG CURRY

1.In a blender, add coconut, garlic, turmeric powder, cumin seeds, Kashmiri chillies, coriander seeds, grind to a smooth paste, using little water at a time ( about 1 & 1/4 cup water). Strain this paste through a strainer and collect the extract in a container. (I used cheesecloth, you can use a strainer too). Set this extract aside until further use.

2.Heat oil in a pan , on medium heat, add chopped onions,saute until translucent. Add the prepared extract, and bring to a boil. Now add the boiled eggs, coconut milk, salt to taste and let it simmer for another 5-10 minutes until it thickens to desired consistency. Serve hot with steamed rice/ bread.

NOTE

For Goan egg drop curry: Instead of using boiled eggs, you can directly drop the eggs in the boiling curry, cover and let the eggs cook in the curry.