Goan Egg Curry with Coconut Recipe
User Reviews
5
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Prep Time
2 mins
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Cook Time
20 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
Description
This Goan Egg Curry starts with heating olive oil and sautéing green chili and curry leaves to release their aroma. Sliced onions are cooked until translucent, then diced tomatoes and optional tomato sauce are added and softened. A Goan red curry paste is stirred in and briefly cooked to blend flavors before vegetable stock combined with concentrated stock and salt is poured in. The curry simmers gently for about 15 minutes over moderate heat.
Eggs are cracked individually into a ladle and placed into the curry to allow the whites to firm slightly before releasing them fully into the sauce. The curry temperature is lowered, covered, and cooked slowly to finish poaching the eggs. This technique results in tender eggs infused with curry flavor without overcooking.
The resulting curry is a fragrant, coconut-based sauce with heat from the chili and depth from the curry paste, balanced by the softness of the poached eggs. It provides a comforting, mildly spicy meal component typical of Goan cooking.
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 Goan Red Curry Paste
- 2 ½ cup water mixed with concentrated stock
- salt to taste
- 2 egg
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.
User Reviews
Overall Rating
5
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