This egg curry is yet another simple goan recipe and every egg lovers delight. If you like eggs as much as I do, your going to love this one. Ready in a jiffy and isn’t too heavy on the tummy.
Egg Curry Masala Ingredients:
6 Red Kashmiri Chilies
2 Tea Spoons Coriander seeds
1 Tea Spoon Cumin seeds
½ Tea Spoon Turmeric Powder
4 Tablespoons Grated Coconut
1 Small Ball of Tamarind
2 Flakes Garlic
1 Tomato (Optional Skinned)
2 Flakes Garlic
½ Cup Thick Coconut Milk
First grind the masala ingredients above with a little water.
Put a casserole on the fire with some oil in it
While the oil is getting hot, chop the onion and two flakes of garlic.
Add the chopped onion and garlic to the casserole and saute. If your using a tomato add it now.
Stir occasionally till the onions are golden brown.
Once the onions are golden brown add the masala.
Add a pinch of salt for taste
Stir fry for a little while
Add a cup of water, pour it into the mixer to get all that masala out.
Now it time to drop the eggs in, break the egg shell and pour the contents into the dish, not to high, you don’ want the yoke to break
A successful egg drop looks like the picture below 🙂
Drop in all your eggs, once your eggs are in, you can use a spoon to pour some hot curry over it to get the top of the egg to cook.
Add the coconut milk to the dish for flavor, consistency and a huge range of health benefits.
Keep flicking the hot curry over the eggs dropped in the curry.
Once the eggs are nearly cooked, you can add some sliced chilies if you want spices and coriander for garnishing and presentation.
Heres what the egg curry looks like, as usual my mouth is watering as I recollect the fond memories of having it with some steaming hot rice.
Add the final amount of salt as per your taste. Your Goan Egg Drop curry is ready to eat, go ahead enjoy yourself 🙂