Hard-boiled eggs simmered in a fiery and tangy Goan vindaloo masala. This bold, aromatic curry gets its unique flavor from a blend of spices and a generous splash of vinegar, perfect with steamed rice or pav.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
312cal
15gprotein
16gcarbs
Ingredients
8 large eggs (hard-boiled and peeled)
6 whole kashmiri red chilies (de-seeded, for color)
4 whole byadgi red chilies (for heat, can substitute with Guntur chilies)
Aromatic Basmati rice cooked in creamy coconut milk with whole spices and a hint of sweetness from cashews and raisins. This classic Goan dish is a fragrant and flavorful side that pairs perfectly with spicy curries.
A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
About Egg Vindaloo, Goan Coconut Rice and Koshimbir
Tangy, perfectly spiced Egg Vindaloo with Goan rice & refreshing Koshimbir. A protein-packed, soul-satisfying treat!
This goan dish is perfect for dinner. With 984.72 calories and 28.65g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
(peeled and roughly chopped)
0.5 tsp turmeric powder
3 tbsp white vinegar (use good quality vinegar for best taste)
3 tbsp vegetable oil
2 medium onion (finely chopped)
0.5 cup tomato puree (use canned or freshly made)
1 tsp jaggery (grated, or substitute with sugar)
1.25 tsp salt (or to taste)
1.5 cup water (use hot water for best results)
2 tbsp coriander leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce heat to a gentle simmer and cook for 10 minutes for perfect hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 5 minutes to stop the cooking process and make peeling easier.
Peel the eggs and gently make 2-3 shallow slits on each one with a knife. This helps them absorb the gravy.
Heat 1 tbsp of oil in a wide pan over medium heat. Add the slit eggs and sauté for 2-3 minutes, turning gently, until they are lightly golden. Remove and set aside.
2
Create the Vindaloo Masala Paste
Soak both types of dried red chilies in 1/2 cup of hot water for 20 minutes to soften them completely.
While the chilies soak, dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick in a small pan over low heat for 1-2 minutes until fragrant. Be careful not to burn them. Let them cool slightly.
In a high-speed blender, combine the soaked chilies (along with their soaking water), the toasted spices, garlic cloves, ginger, turmeric powder, and white vinegar.
Blend to a very smooth, thick paste. If needed, add another tablespoon of water to help the blending process, but keep the paste as thick as possible.
3
Cook the Gravy Base
In the same pan used for the eggs, heat the remaining 2 tbsp of oil over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and golden brown at the edges.
Add the prepared vindaloo paste. Sauté for 7-8 minutes, stirring frequently. The paste will darken, become very fragrant, and you'll see oil separating from the sides. This step is crucial for flavor development.
Stir in the tomato puree and cook for another 5 minutes until it is well integrated and the raw smell disappears.
4
Simmer the Curry
Pour in 1.5 cups of hot water, add salt and the grated jaggery. Stir well to combine everything.
Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.
Gently slide the fried eggs into the simmering gravy. Spoon some of the gravy over them.
Cover and cook for another 3-5 minutes, allowing the eggs to heat through and soak up the delicious vindaloo flavors.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the Egg Vindaloo rest in the pan, covered, for at least 15 minutes before serving. This allows the flavors to settle and deepen.
Serve hot with traditional Goan pav (bread rolls), steamed basmati rice, or soft chapatis.
Servings
4
Serving size: 1 serving
521cal
8gprotein
70gcarbs
24gfat
Ingredients
1.5 cup Basmati Rice
1 cup Coconut Milk (full-fat, for best results)
2 cup Water
2 tbsp Coconut Oil
1 pcs Onion (medium, thinly sliced)
1 tsp Ginger-Garlic Paste
2 pcs Green Chilli (slit lengthwise)
1 pcs Cinnamon Stick (1-inch piece)
4 pcs Cloves
3 pcs Green Cardamom (pods, lightly crushed)
1 pcs Star Anise
2 tbsp Cashews (whole or halved)
2 tbsp Raisins
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
2
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
3
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
4
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
5
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
6
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Roasted Peanuts (coarsely crushed)
1 cup Curd (thick and whisked until smooth)
3 tbsp Coriander Leaves (chopped)
1 tsp Sugar
0.75 tsp Salt (or to taste)
1 tbsp Ghee
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
5 pcs Curry Leaves
Instructions
1
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
2
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
3
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
4
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
5
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.
8
Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.