A classic Goan curry featuring hard-boiled eggs simmered in a rich, aromatic gravy. Made with freshly roasted spices and coconut, this dish is a flavor explosion that pairs perfectly with rice or pav.
Prep25 min
Cook35 min
Servings4
Serving size: 1 serving(Serving includes 2 eggs and approximately 1 cup of gravy.)
390cal
16gprotein
19gcarbs
29g
Ingredients
8 pcs Egg (Large, free-range if possible)
1 cup Grated Coconut (Freshly grated is best, but desiccated (unsweetened) works too)
2 pcs Onion (Medium-sized; 1 sliced for masala, 1 finely chopped for curry)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
5 pcs Dried Red Chili (Use a mix of Kashmiri for color and a spicier variety for heat)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Aromatic, perfectly spiced Egg Xacuti with fluffy steamed rice – a protein-packed, soul-satisfying Goan delight!
This goan dish is perfect for lunch or dinner. With 651.8199999999999 calories and 20.689999999999998g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 inch Cinnamon Stick
1 pcs Star Anise
0.25 tsp Nutmeg (Freshly grated for best aroma)
6 cloves Garlic
1 inch Ginger (Peeled and roughly chopped)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in warm water)
3 tbsp Vegetable Oil (Coconut oil can be used for a more authentic flavor)
2 cup Water (Warm water is preferred)
1.25 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and immediately place the eggs in a bowl of ice water for 5 minutes to stop the cooking process and make them easier to peel.
Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy. Set aside.
2
Roast the Xacuti Masala Ingredients
Heat a heavy-bottomed pan or skillet over low-medium heat. Add the grated coconut and dry roast, stirring continuously for 8-10 minutes, until it turns a deep golden brown and releases a nutty aroma. Transfer to a plate to cool.
In the same pan, dry roast the coriander seeds, cumin seeds, peppercorns, dried red chilies, poppy seeds, cloves, cinnamon, and star anise for 2-3 minutes until fragrant. Be careful not to burn them. Add these spices to the plate with the coconut.
Add 1 tbsp of oil to the pan. Sauté the sliced onion, ginger, and garlic until the onion is soft and translucent, about 5-6 minutes. Add this to the same plate.
3
Grind the Masala Paste
Once all the roasted ingredients have cooled down completely, transfer them to a high-powered blender or grinder jar.
Add the turmeric powder, grated nutmeg, and tamarind paste.
Grind to a very fine, smooth paste. Add a few tablespoons of water, a little at a time, as needed to facilitate grinding.
4
Cook the Curry
Heat the remaining 2 tbsp of oil in a wide pan or kadai over medium heat.
Add the finely chopped onion and sauté for 6-8 minutes, until it turns golden brown.
Add the ground Xacuti masala paste. Sauté for 8-10 minutes, stirring frequently, until the paste darkens in color, thickens, and oil begins to separate from the sides. This step is crucial for developing flavor.
5
Simmer and Finish
Pour in 2 cups of warm water and add salt to taste. Stir well to combine everything, ensuring there are no lumps.
Bring the curry to a gentle boil, then reduce the heat to low. Let it simmer for 5-7 minutes, allowing the gravy to thicken and the flavors to meld.
Gently slide the slit hard-boiled eggs into the gravy. Stir carefully to coat them without breaking.
Cover the pan and simmer for another 5 minutes, allowing the eggs to absorb the rich flavors of the curry.
Garnish with freshly chopped coriander leaves. Serve hot with Goan pav, sannas, or steamed rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
