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Anda Ghashi

Name: Anda Ghashi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 4 pcs egg (hard boiled, peeled); 100 g coconut (fresh, grated); 4 pcs dried red chili (Kashmiri, for color); 2 tbsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch turmeric powder; 1 tsp tamarind (small ball, soaked in 2 tbsp warm water, pulp extracted); 2 tsp oil (coconut oil preferred); 1 pcs onion (medium, finely chopped); 1 pcs green chili (slit lengthwise); 0.5 tsp salt; 200 ml water (for gravy, adjust consistency); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(67)

TASTE SCORE

8/10

A creamy, mildly spiced Goan egg curry where hard-boiled eggs swim in a luscious coconut and roasted spice gravy. The freshly ground masala paste gives it a deep, nutty flavor that pairs beautifully with steamed rice or poi.

PREP

15m

COOK

25m

SERVES

1 CUP CURRY WITH 2 HARD-BOILED EGGS

226 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil and peel the eggs.
Place eggs in a saucepan with enough water to cover. Bring to a rolling boil, then simmer for 8 minutes. Transfer to cold water, peel, and set aside.
roast · ~9 min
Dry roast the spices and coconut.
1.Heat a pan over medium-low heat. Add coriander seeds, cumin seeds, dried red chilies, and black peppercorns.
2.Dry roast for 2-3 minutes until fragrant, shaking the pan occasionally.
3.Add grated coconut and continue roasting for 5-7 minutes until golden brown and aromatic.
TIPKeep the heat medium-low and stir constantly — coconut burns quickly and turns bitter.
mix · ~2 min
Grind the masala paste.
Transfer the roasted mixture to a grinder. Add turmeric powder and the extracted tamarind pulp. Add about 50 ml water and grind to a smooth, thick paste.
saute · ~7 min
Sauté onions and build the base.
1.Heat coconut oil in a kadai over medium heat.
2.Add chopped onions and slit green chili. Sauté for 5-7 minutes until onions turn soft and translucent.
TIPDon't brown the onions — this curry has a lighter, sweeter base than North Indian gravies.
simmer · ~11 min
Cook the masala and simmer the gravy.
1.Add the ground coconut-spice paste to the sautéed onions. Stir well.
2.Add 150 ml water and salt. Mix and bring to a gentle simmer.
3.Cook for 10 minutes, stirring occasionally, until the gravy thickens and oil surfaces on the edges.
TIPAdd water gradually — the gravy should coat the back of a spoon without being too thick.
simmer · ~4 min
Add the boiled eggs to the gravy.
Gently slide the peeled boiled eggs into the simmering gravy. Spoon some gravy over the eggs to coat them. Simmer for 3-4 minutes so the eggs absorb the flavors.
TIPMake a few shallow slits on the egg whites before adding — they soak up more flavor without falling apart.
garnish
Garnish with fresh coriander leaves and serve hot.
Turn off the heat. Sprinkle chopped coriander leaves on top and serve the curry warm with steamed rice or Goan poi.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For richer flavor, use freshly grated coconut instead of desiccated or frozen.
2
Roast the coconut on low heat until deep golden for maximum nuttiness; burnt coconut ruins the gravy.
3
Make a few shallow slits on boiled eggs before adding to the gravy so they absorb more flavor.
4
This curry thickens as it cools, so keep the gravy slightly looser than your final preference.
5
For a traditional touch, use coconut oil — it adds an authentic Goan aroma and taste.
6
Make ahead: prepare the masala paste 1 day in advance; refrigerate and use when ready.

RECIPE VARIATIONS