5 from 12 votes
Goan Egg Curry with Coconut Recipe
Goan Egg Curry with Coconut combines eggs gently cooked in a fragrant red curry paste base enhanced by curry leaves, green chili, onions, tomato, and optional tomato sauce. The coconut and concentrated vegetable stock create a rich, spiced curry, with eggs added towards the end to poach in the sauce, resulting in a balanced, mildly spicy dish.
Prep Time
2 mins
Cook Time
20 mins
Total Time
22 mins
Servings:
2
servings
Course:
Main Course
Cuisine:
Asian, Indian
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.
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