Indian Recipes

Goan Egg Drop Curry with Coconut and Tamarind

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Goan Egg Drop Curry Recipe

Goan cuisine, with its vibrant spices, fresh ingredients, and coastal flavors, has long been a favorite for those seeking rich, comforting meals. One such dish, the Goan Egg Drop Curry, brings together the goodness of eggs and the bold flavors of coconut, tamarind, and aromatic spices in a tangy, satisfying curry. This recipe offers a simple yet delicious way to enjoy eggs in a savory gravy, perfect for a cozy dinner or a hearty lunch, especially when served with warm steamed rice, crispy papad, and pickled onions. The combination of fresh coconut, spices, and eggs makes this curry a must-try for those who appreciate traditional Goan flavors.

Ingredients

Ingredient Quantity
Whole Eggs 3
Onion (finely chopped) 1 large
Garlic (grated) 5 cloves
Fresh Coconut (grated) 4 tablespoons
Onion (for gravy, finely chopped) 1/2 small
Coriander Seeds (Dhania) 1 tablespoon
Tamarind (marble-sized ball) 1
Dry Red Chillies 3
Turmeric Powder (Haldi) 1/2 teaspoon
Water (as needed)
Salt To taste
Sunflower Oil 2 tablespoons

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Servings: 2

Cuisine: Goan

Course: Dinner

Diet: Eggetarian

Instructions

  1. Grind the Gravy Ingredients:
    Begin by preparing the coconut gravy for your Goan Egg Drop Curry. In a blender or food processor, grind the following ingredients together, except for salt and oil: 1/2 onion, coriander seeds, dry red chillies, turmeric powder, tamarind, and freshly grated coconut. Add 1/2 cup of warm water to aid in grinding, and adjust as necessary to get a smooth, fine paste.

  2. Sauté Onion and Garlic:
    Heat a kadai or wok over medium heat and add 2 tablespoons of sunflower oil. Once the oil is hot, add the finely chopped small onion. Sauté it until it turns soft and translucent, stirring occasionally to avoid burning. Add the grated garlic and continue to sauté for an additional 30 seconds or so until the raw smell of garlic dissipates.

  3. Cook the Gravy:
    Pour the ground coconut mixture into the wok with the sautéed onions and garlic. Stir well to combine all the ingredients. Add some water to adjust the consistency of the gravy, keeping it relatively thick but not too dry. Let the mixture come to a brisk boil. Season with salt and taste to check the seasoning. If needed, adjust with more salt or spices to suit your preference.

  4. Add the Eggs:
    Once the gravy has reached a rolling boil, it’s time to add the eggs. Carefully break each egg above the pot and drop it gently into the boiling curry. Do this one egg at a time to ensure they stay intact. Let the eggs cook in the gravy for 5-7 minutes, depending on your desired level of doneness. If you prefer a slightly firmer egg, allow it to cook a bit longer.

  5. Ensure the Eggs Cook Properly:
    To ensure the eggs are cooked through, use a ladle or spoon to carefully spoon hot curry over the eggs. This will help cook the eggs from the top as well. Once the eggs are fully cooked, with firm whites and a slightly runny yolk (if you prefer), remove the curry from the heat.

  6. Serve and Enjoy:
    Serve your Goan Egg Drop Curry hot, paired with warm steamed rice, crispy papad, and pickled onions for a truly Goan-inspired meal. The richness of the coconut and the tanginess of the tamarind perfectly complement the simplicity of the eggs, making each bite a delightful experience.


Nutritional Information (Approximate per serving)

Nutrient Amount
Calories 300 kcal
Protein 15g
Carbohydrates 12g
Fat 20g
Fiber 4g
Sodium 250mg
Cholesterol 210mg
Vitamin A 10% DV
Vitamin C 5% DV
Calcium 5% DV
Iron 8% DV

Tips and Variations:

  • Spice Level: You can adjust the spice level by adding more or fewer dry red chillies. If you prefer a milder version, reduce the number of chillies or remove the seeds before adding them to the gravy.

  • Coconut Substitution: While fresh coconut gives this dish a unique texture and flavor, you can use desiccated coconut or coconut milk in a pinch. However, fresh coconut is highly recommended for the authentic Goan taste.

  • Egg Variations: This recipe calls for whole eggs, but you can also try making the curry with scrambled eggs or even adding hard-boiled eggs for a different texture.

  • Vegan Option: To make this dish vegan, simply replace the eggs with tofu or a combination of vegetables like potatoes, peas, or cauliflower, making a delicious vegan drop curry.

  • Additional Herbs: You can garnish the curry with fresh cilantro (coriander leaves) for an added burst of freshness and color. It pairs beautifully with the coconut and tamarind gravy.

Serving Suggestions:

Goan Egg Drop Curry is best enjoyed with steamed basmati rice or jeera rice. For a truly traditional Goan meal, serve it alongside pickled onions and crispy papad. You can also pair it with Goan-style bread like pav or sannas for a complete meal.

Whether you’re a fan of eggs or just in the mood for something unique and flavorful, this Goan Egg Drop Curry will surely become a new favorite in your recipe collection. Enjoy the tropical flavors, the comforting curry, and the delightful richness that Goan cuisine has to offer.

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