Goan Egg Vindaloo
IndianIndian RecipesDesi eggsMedium
A tangy Goan egg curry with vinegar, dried red chillies and jaggery — the bold vindaloo style, without meat.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 2 onions, chopped
- 3 dried red chillies, soaked
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 2 tbsp vinegar
- 1 tsp jaggery or sugar
- 1/2 tsp salt
- 2 tbsp oil
Method
- Grind the soaked red chillies, cumin seeds and ginger-garlic paste into a smooth masala.
- Heat oil and fry the onions until golden.
- Add the ground masala and turmeric. Cook until the oil separates.
- Add vinegar, jaggery and 1 cup of water. Simmer for 10 minutes.
- Add the boiled eggs and simmer for 5 minutes. Serve hot with rice or pav.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)13 g
Fat (estimate)17 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
Balance the vinegar with the jaggery — taste and adjust at the end. Food safety: eggs must be fully boiled; serve the curry hot. Allergens: contains egg. Substitute: use lemon juice instead of vinegar, or skip the jaggery for a sharper curry. Nutrition is an estimate per serving.