A wonderfully tangy and spicy curry from the heart of Goa. Hard-boiled eggs are simmered in a rich gravy made from tomatoes, fresh coconut, and a fragrant blend of whole spices. A comforting meal best enjoyed with steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 hard-boiled eggs)
333cal
15gprotein
16gcarbs
24g
Ingredients
8 pcs Eggs
1 medium Onion (roughly chopped, for the masala paste)
A fragrant and mildly spiced rice dish from the coastal state of Goa. Cooked in creamy coconut milk with aromatic whole spices, this pulao is a delightful one-pot meal that brings the flavors of the Konkan coast to your table.
Tangy Goan Tomato Egg Curry with aromatic Goan Pulao – a protein-packed, flavorful dinner!
This goan dish is perfect for dinner. With 1012.79 calories and 27.13g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Cinnamon Stick
0.5 cup Fresh Coconut (grated)
1 tsp Tamarind Paste
0.5 tsp Turmeric Powder
3 tbsp Vegetable Oil
1.25 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance acidity)
0.5 tsp Garam Masala
1.5 cup Water (as needed for gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes for hard-boiled eggs.
Drain the hot water and plunge the eggs into an ice bath or cold water to stop the cooking process. Once cool, peel the eggs.
Gently make 2-3 shallow slits on each boiled egg with a knife. This helps them absorb the curry flavor.
Heat 1 tbsp of oil in a pan over medium heat. Lightly fry the slit eggs for 2-3 minutes until they develop a pale golden, slightly crisp skin. Set aside. This step is optional but recommended for texture.
2
Create the Goan Masala Paste
In a small, dry pan over low heat, toast the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and Kashmiri red chillies for 1-2 minutes until fragrant. Be careful not to burn them.
Transfer the toasted spices to a high-speed blender. Add the roughly chopped onion, chopped tomatoes, garlic cloves, ginger, grated coconut, turmeric powder, and tamarind paste.
Blend everything to a very smooth paste. Add a few tablespoons of water if needed to facilitate grinding.
3
Cook the Curry Base
Heat the remaining 2 tbsp of oil in a large pan or kadai over medium heat.
Add the finely chopped onion and sauté for 5-6 minutes until soft, translucent, and lightly golden.
Add the ground masala paste to the pan. Cook for 8-10 minutes, stirring frequently, until the paste darkens, thickens, and you see oil separating from the sides. This step is crucial for developing deep flavors.
Pour in 1.5 cups of water, add salt and the optional sugar. Stir well to combine and bring the curry to a gentle boil.
4
Simmer and Finish
Gently slide the fried hard-boiled eggs into the simmering curry.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the eggs to soak up the rich flavors of the gravy.
Stir in the garam masala and turn off the heat.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with steamed rice or Goan pao.
4
Serving size: 1.5 cups
680cal
12gprotein
95gcarbs
29gfat
Ingredients
2 cup basmati rice
3 tbsp ghee
1 inch cinnamon stick
5 pcs cloves
4 pcs green cardamom
1 pcs star anise
1 pcs bay leaf
2 pcs onion (medium, thinly sliced)
2 pcs green chili (slit lengthwise)
1 tbsp ginger-garlic paste
0.25 tsp turmeric powder
1.5 cup mixed vegetables (chopped (carrots, peas, beans))
1.5 cup thick coconut milk
2.5 cup water
1.5 tsp salt
1 tbsp lime juice
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Rinse the basmati rice under cold water until the water runs clear. Soak it in enough water for 30 minutes, then drain completely.
2
Sauté the aromatics
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the whole spices: cinnamon stick, cloves, green cardamom, star anise, and bay leaf. Sauté for about 30-40 seconds until they become fragrant.
Add the thinly sliced onions and cook, stirring occasionally, until they turn light golden brown, which should take about 7-8 minutes.
Add the slit green chilies and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
3
Add vegetables and rice
Stir in the mixed vegetables and turmeric powder. Cook for 2-3 minutes.
Add the drained rice to the pot. Gently mix and sauté for 1-2 minutes, being careful not to break the rice grains.
4
Cook the pulao
Pour in the thick coconut milk, water, and add salt. Give it a gentle stir to combine everything.
Increase the heat and bring the mixture to a rolling boil.
Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it cook for 15-18 minutes without opening the lid.
5
Rest and garnish
After the time is up, turn off the heat but keep the lid on. Let the pulao rest for 10 minutes. This step is crucial for the rice to absorb all the steam and become fluffy.
Open the lid and gently fluff the rice with a fork.
Drizzle the lime juice over the rice and mix lightly.
Garnish with freshly chopped coriander leaves and serve hot.
