Goan Egg Curry with Coconut Recipe
User Reviews
5.0
12 reviews
Excellent
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Prep Time
2 mins
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Cook Time
2 mins
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Total Time
22 mins
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Servings
2 servings
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Course
Main Course
Goan Egg Curry with Coconut Recipe
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Egg Masala can be ready in less than 20 minutes without losing flavor. Use the [b]Red Goan Curry Paste to prepare this amazing aromatic Goan Egg Curry. The Egg is dropped into the curry at the end of the recipe.
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Ingredients
- 1-2 Tablespoon olive oil
- 1 green chili pepper
- 4-8 curry leaves fresh or dried
- 1 onion sliced
- 1 tomato diced
- 1 Tablespoon tomato sauce optional
- 1 ½ cup Red Goan Curry Paste
- 2 ½ cup Water mixed with concentrated Stock
- salt to taste
- 2 eggs
Instructions
- Add the oil to a pan and heat up. Stir fry the green chili and curry leaves until they emit an aroma. Then add the sliced onion and stir fry translucent.
- Then add the diced tomato and stir fry soft as well. Continue by adding the tomato paste and Goan red curry paste into the pan. Stir fry for 1-2 minutes.
- Pour in the veg stock and season with salt. Mix well and cook for 15 minutes, don't cook on high flame. Stir occasionally and make sure that the curry doesn't over cook. Very high heat may cause curdling.
- The eggs are added at the end of the cooking process. Take a soup ladle and break one egg at a time into it. Place the ladle into the curry carefully so that the egg gets covered with the curry but remains in the ladle until you can see the egg getting a bit harder. Then just release it into the curry and let it finish cook in the curry.
- Once I add both my eggs I reduce the curry cooking temperature to the lowest and cover the pan with the lid to let them cook for a minute. They will cook like poached eggs this way.
- Serve hot with bread, rice or chapati.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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