Goan Egg Curry

Bikramjits.Kitchen's picture

Nov. 27, 2013

Enjoy the flavor of Goan cuisine in this egg curry cooked with assorted spices.


For spice paste
Cumin seeds 2 Teaspoon
Coriander seeds 1 Teaspoon
Dry red chilies 2 , torn
Poppy seeds 1 Teaspoon
Garlic cloves 6
Chopped ginger 2 Teaspoon
Coconut 1/2 , grated
Other ingredients for curry
Vegetable oil 3 Teaspoon
Onion 1/2 , finely chopped
Curry leaves 12 (10
Tomato 1 , chopped
Turmeric powder 1/2 Teaspoon
Garam masala powder 1/2 Teaspoon
Salt To Taste
Water 800 Milliliter
Tamarind water 3 Teaspoon
Coconut cream 1/2 Cup (8 tbs)
Boiled eggs 6 , shelled
For garnishing
Chopped coriander leaves 1 Teaspoon



1. In a pan, add cumin seeds, coriander seeds, dry red chilies, and poppy seeds. Roast on a high flame till the spices change color.

2. In a blender add the dry roasted spices along with garlic, chopped ginger, and grated coconut. Blend into a fine paste. Take the spice paste out in a small bowl and keep it aside.


3. In a pan, heat vegetable oil, add chopped onion and curry leaves. Stir and cook until onion becomes golden brown.

4. Add chopped tomato and stir fry till the oil separates.

5. Stir in the grounded paste, turmeric powder, garam masala powder, and salt. Mix well.

6. Pour water, cover and bring to a boil. When the water comes to a boil, lower the flame and add tamarind water, and coconut cream. Cook for 2-3 minutes. Make sure you don’t overcook the coconut cream.

7. Add boiled shelled eggs and cook for another 5-6 minutes.


8. Garnish with chopped coriander leaves and serve with steamed rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 481Calories from Fat 295

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 23 g115%

Trans Fat 0 g


Sodium 146 mg6.08%

Total Carbohydrates 33 g11%

Dietary Fiber 6 g24%

Sugars 21 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet