Authentic Goan Egg Curry Recipe

Grandma’s Goan Egg Drop Curry

Here’s an authentic Goan egg curry recipe. It’s my grandma’s tasty Goan egg drop curry made with coconut milk. This egg curry was a huge favourite in my family and I hope it will be a much-loved recipe in your family as well. The richness of coconut milk makes this flavour packed, quick and easy, goan egg curry even tastier.

Since this is an egg drop curry, there are a few special points you need to keep in mind. The taste of the curry has to be adjusted before you crack the eggs and drop them into the curry. That’s because the eggs have to cook undisturbed in the curry so that they can stay intact. If you stir the curry after the eggs are added to it, to adjust its taste, this could make the eggs disintegrate. Another important point is to see that the curry is boiling steadily (though not too vigorously) when you add the eggs to it one by one. And a final step to take note of is that you should see that there’s some distance between the eggs so they have enough room to cook properly.

Our delicious Goan egg drop curry can be enjoyed with rice, or even with bread or chapatis. Another delicious Goan curry made with coconut milk is my prawn and lady’s finger curry.

Ingredients

5 eggs

1 packed cup grated fresh coconut

6 cloves garlic

1-inch piece ginger

3 medium-size green chillies chopped

2 medium-size green chillies slit

½ tsp cumin seeds

2 tsp coriander seeds

½ tsp turmeric powder

1 ½ -inch piece cinnamon

8 cloves

25 peppercorns

1 small onion, chopped

Small ball of tamarind

2 tsp sugar

1 tsp salt, approximately

2 tbsp oil

Chopped coriander (optional)

Procedure

1. Soak the tamarind in a little warm water to extract the pulp.
2. Grind the coconut, garlic, ginger, chopped green chillies, cumin seeds, coriander seeds, and turmeric powder, to a fine paste with around ¾ cup water. Extract the thick coconut milk.
3. Add some hot water to the ground coconut mix and extract the thin coconut milk. Repeat this process one more time and then discard the coconut residue. You’ll now have around 1 cup of thick coconut milk and 2 cups of thin milk.
4. Pound the cinnamon, cloves, and peppercorns as finely as possible. Alternatively, you could use 1 tsp garam masala.
5. Heat the oil. Sauté the chopped onion till it just begins to change colour. Pour in the thin coconut milk and then stir in the dry ground spices. Bring the mix to a boil and let it simmer for 2-3 minutes.
6. Increase the heat again to medium, add the thick coconut milk and ½ cup water and the slit green chillies and stir the curry.
7. Once the curry comes to a boil again, let it simmer for a minute and then add the tamarind extract, sugar and salt, and then stir and adjust the taste of the curry adding more seasonings if necessary.
8. Break an egg into a small bowl or saucer and slide it into the curry. Let the egg cook for a few seconds and then slide in the remaining eggs similarly, one by one, seeing that the eggs are at least an inch apart from each other and have enough room to cook properly.
9. After adding in all the eggs, reduce the heat, cover the vessel or pan and let the curry simmer for around 4-5 minutes till the eggs are fully cooked.
10. You could garnish the curry with chopped coriander.

Enjoy!