Description: Goan cuisine is known for its diverse range of curries, which are often enjoyed with rice. This particular curry is made with eggs and features a delightful blend of coconut, onions, coriander seeds, and dry red chilies. The addition of tamarind paste enhances the flavor, making it even more delicious.
Cuisine: Goan Recipes
Course: Dinner
Diet: Eggetarian
Ingredients:
- 3 Eggs
- 1 Onion, finely chopped
- 5 Garlic cloves, crushed
- 4 tbsp Coconut, grated
- 1/2 Onion, finely chopped
- 1 tbsp Coriander seeds
- 1 Tamarind, marble-sized piece
- 3 Dry red chilies
- 1/2 tsp Turmeric powder
- Water, as needed
- Salt, to taste
- 2 tbsp Oil
Preparation Time: 15 minutes
Cook Time: 30 minutes
Instructions:
- To begin making the Goan Egg Drop Curry, prepare the gravy first. In a mixer grinder, combine all the ingredients for the gravy (except salt and oil) along with 1/2 cup warm water. Grind into a smooth paste.
- Heat oil in a pan, and sauté the finely chopped onion until it softens.
- Add crushed garlic to the pan and sauté for about 1 minute.
- Add the ground coconut mixture to the pan, and mix well. Add water and salt according to your preference. Let it simmer for a few minutes.
- Once the gravy comes to a boil, crack an egg and drop it gently into the curry. Repeat this for all the eggs, ensuring each egg is cracked into the gravy. Discard the shell.
- Let the eggs cook in the gravy for a few minutes, ensuring the eggs are fully cooked. Pour a little gravy over the eggs to help them cook through.
- Once the eggs are cooked, turn off the heat and serve the curry hot.
Serving Suggestion: Serve the Goan Egg Drop Curry with laccha paratha and a fresh cucumber salad for a perfect dinner.
