Anda Ghashi
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For richer flavor, use freshly grated coconut instead of desiccated or frozen.
- 2Roast the coconut on low heat until deep golden for maximum nuttiness; burnt coconut ruins the gravy.
- 3Make a few shallow slits on boiled eggs before adding to the gravy so they absorb more flavor.
- 4This curry thickens as it cools, so keep the gravy slightly looser than your final preference.
- 5For a traditional touch, use coconut oil — it adds an authentic Goan aroma and taste.
- 6Make ahead: prepare the masala paste 1 day in advance; refrigerate and use when ready.
Adapt it for your goals.
Vegan
Swap hard-boiled eggs for pan-fried tofu cubes or boiled potatoes; use plant-based oil throughout. Perfect for those avoiding animal products.
SpicierSpicier
Add 1-2 extra green chilies or replace Kashmiri red chilies with spicier varieties like Byadgi. Great for heat lovers.
CreamierCreamier
Stir in 2-3 tablespoons of thick coconut milk at the end for extra richness and a silkier texture.
Protein boostProtein boost
Add 200g of small shrimp or fish chunks along with the eggs for a seafood-egg hybrid curry.
Why this is on our healthy list.
Rich in healthy fats
Fresh coconut provides medium-chain triglycerides (MCTs) that support energy and brain health.
Good source of protein
Eggs offer complete, high-quality protein essential for muscle repair and satiety.
Antioxidant-rich spices
Turmeric and coriander seeds contain compounds that help fight inflammation and oxidative stress.
Digestive aid
Cumin and black peppercorns stimulate digestive enzymes and may improve nutrient absorption.
Frequently asked questions
Yes, but rehydrate it in warm water for 10 minutes before roasting, and watch the heat closely as it burns faster.
