Course:Main course, Side dishes
Preparation Time:
30-45 minutes
Cuisine:
Indian Cuisine
Equipments:
shallow utensil with a lid, spatula to fry
Skill Level:
Quick And Easy
Goan Egg Curry Ingredients
- 6 Eggs boiled and shelled
- ½ cup: Coconut cream
- ¾ cup: Coconut-grated
- 2 Cups: Grated tomatoes
- 4 cloves: Garlic
- 2 tsp: Chopped ginger
- 2 cups: Grated onions
- 2-3: Green chilies-slit
- 2 tbsp: Chopped coriander leaves for garnishing
- 2 tbsp: Cumin seeds roasted
- 1 tbsp: Tamarind paste
- 3-4: Whole dried red roasted peppers
- 1 tbsp: Roasted poppy seeds
- 2 tbsp: Roasted coriander seeds
- 9-10: Curry leaves
- 1 tbsp: Turmeric
- 1 tbsp: Garam masala
- 1 ½ tbsp Salt and ¼ cup :Oil.
Preparation Method for Goan Egg Curry Recipe
To start with before you begin making Goan egg curry, granulate ginger, coconut and all the broiled fixings in a smooth glue. At that point warm some oil in an utensil and broil curry leaves and onions in it. Panfry it till it turns brilliant darker. Include tomatoes and panfry till oil overflows out from it, then include the ground glue turmeric salt and garam masala in it. Keep mix searing till the masala mixes well as this is the base sauce for Goan egg curry. Once the masala fries well, include some water and blend. When it begins bubbling, stew it for around 10 minutes on low fire.
Following 10 minutes, include some tamarind and coconut cream and heat it to the point of boiling. Stew it on low fire for 3 minutes. Include the bubbled eggs and topping it with crisp coriander takes off. This dish can be presented with hot steamed rice. As it is a primary course dish it can be eater amid lunch or supper and can likewise be filled in as a side dish. The arrangement technique is very simple and is savored by generally Goans.