Goan Egg Xacuti
IndianIndian RecipesDesi eggsHard
A Goan xacuti — eggs in a rich roasted coconut and spice gravy with the region's signature flavour. Aromatic and served with rice or pav.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 1 cup grated coconut
- 1 onion, sliced
- 1 tbsp ginger-garlic paste
- 2 tsp xacuti masala or garam masala
- 2 dried red chillies
- 1 tsp tamarind pulp
- 1/2 tsp haldi (turmeric)
- 3 tbsp oil
- Salt to taste
- Fresh coriander
- Rice or pav to serve
Method
- Boil the eggs for 10 minutes, cool and peel.
- Dry-roast the grated coconut with the dried red chillies until deep golden; grind to a smooth paste with a little water.
- Heat oil and fry the onion until golden, then add ginger-garlic paste.
- Add xacuti masala, haldi and tamarind pulp; cook for 2 minutes.
- Add the roasted coconut paste and 1/2 cup water; simmer for 8 minutes.
- Add the boiled eggs and cook for 5 minutes on low heat.
- Garnish with coriander and serve hot with rice or pav.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)13 g
Fat (estimate)17 g
Carbs (estimate)9 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
Food safety: roast the coconut carefully so it does not burn; serve hot and refrigerate leftovers within 2 hours. Allergens: contains egg. Substitution: use garam masala with a little extra red chilli if xacuti masala is not available. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: use desiccated coconut if fresh coconut is not available.