Goan Egg Curry with Coconut Milk
IndianIndian RecipesDesi eggsMedium
A mild Goan egg curry simmered in coconut milk with tamarind — creamy, gently tangy and best with steamed rice.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 1 onion, chopped
- 1 tomato, chopped
- 1 cup coconut milk
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp tamarind pulp
- 1/2 tsp salt
- 2 tbsp oil
- Curry leaves
Method
- Heat oil, fry the curry leaves and onion until soft.
- Add ginger-garlic paste, tomato and all the spices. Cook for 3 minutes.
- Add the tamarind pulp and 1/2 cup of water. Simmer for 5 minutes.
- Pour in the coconut milk and simmer on low heat for 5 minutes. Do not boil hard.
- Add the boiled eggs and warm through. Serve with steamed rice.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)13 g
Fat (estimate)22 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Never boil coconut milk hard or it splits — keep it at a gentle simmer. Food safety: eggs must be fully boiled; serve hot. Allergens: contains egg. Substitute: use lemon juice instead of tamarind, or desiccated coconut blended with water instead of coconut milk. Nutrition is an estimate per serving.