Goan Egg Drop Curry
A coconut and tamarind egg curry where whole eggs are cracked directly into the simmering gravy, making it quick, homely, and deeply Goan.
Cuisine: Goan (Goa) · Style: Curry · Protein: Egg · Total time: · Difficulty: easy · Servings: 2 · Spice: 3/5
Ingredients
- 4 eggs
- 1 cup grated coconut
- 1 onion, chopped
- 3 garlic cloves
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 3 dried red chillies
- 1/2 tsp turmeric powder
- 1 small tamarind ball or 1 tbsp tamarind pulp
- 1 tomato, chopped
- 1 tbsp oil
- 1/2 cup coconut milk
- 2 green chillies, slit
- Salt to taste
- Fresh coriander to finish
Steps
- Grind the coconut, coriander seeds, cumin, chillies, garlic, turmeric, tamarind, and a little water into a smooth paste.
- Heat oil in a pan and sauté the onion and tomato until soft and pulpy.
- Add the ground masala and cook until fragrant, then loosen with a little water to make a simmering curry.
- Stir in coconut milk, green chillies, and salt. Bring the curry back to a gentle boil.
- Crack the eggs one by one into the bubbling curry, spacing them apart so they poach cleanly.
- Cover and cook until the whites are set and the yolks are just cooked. Finish with coriander and serve with rice.