South Goan Egg Curry
Hard-boiled eggs in coconut-based South Goan masala. Quick weeknight dinner served with rice or bread.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- rice — 100 g (ground)
- Tomato — 2 piece (chopped)
- Coconut — 100 g (chopped)
- coriander powder — 1 tsp (ground)
- salt (optional) (whole)
- boiled eggs — 250 g (whole)
- onion — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Ginger — 1 tsp (ground)
- Garlic — 1 tsp (ground)
Tempering
- Curry Leaves — 8 piece (ground)
- Urad Dal — 1 tsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Coconut Oil — 2 tbsp (whole)
Method
- Peel and boil the eggs if not already done, then peel and halve them and keep aside.
- Grate or grind the coconut with a little water to a smooth paste, and cook the rice separately until soft and fluffy.
- Heat the coconut oil in a kadai, add the mustard seeds and let them splutter, then add the urad dal and curry leaves and saute until the dal turns light golden.
- Add the finely chopped onion and saute until soft and translucent, then add the chopped ginger and garlic and cook for a minute.
- Add the chopped tomato along with coriander powder, red chilli powder and turmeric powder, and cook until the tomato turns soft and the oil separates from the masala.
- Add the ground coconut paste and salt, pour in a little water to adjust to a gravy consistency, and simmer for 5 to 7 minutes.
- Gently slide in the halved boiled eggs and simmer for another 3 to 4 minutes so the eggs soak up the gravy flavour.
- Garnish with freshly chopped coriander leaves and serve the South Goan egg curry hot with the cooked rice.
Common questions
- How many calories in one plate of South Goan Egg Curry?
- 234 kcal per plate.
- How much cooking time?
- 30 min — 10 min prep, 20 min cooking.