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A delightful fusion appetizer! Spicy and tangy Goan vindaloo masala meets creamy boiled eggs, all nestled in a crispy, buttery tartlet shell. The perfect party starter with a unique Indian twist.
For 4 servings
Prepare Eggs and Chilies
Create the Vindaloo Paste
Cook the Egg Vindaloo Filling
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A delightful fusion appetizer! Spicy and tangy Goan vindaloo masala meets creamy boiled eggs, all nestled in a crispy, buttery tartlet shell. The perfect party starter with a unique Indian twist.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 1244.34 calories per serving with 25.39g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Assemble and Bake the Tartlets
Garnish and Serve
Replace the boiled eggs with finely chopped cooked chicken, minced lamb, crumbled paneer, or boiled chickpeas for a different texture and flavor.
Use boiled potatoes and green peas or firm tofu instead of eggs. Ensure your tartlet shells are vegan.
For a richer, less spicy filling, stir in a tablespoon of coconut cream or heavy cream at the end of cooking the masala.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The spices used, such as turmeric, cloves, and cinnamon, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Capsaicin in red chilies and compounds in black pepper can provide a temporary boost to your metabolism, aiding in calorie burning.
One serving, which consists of four tartlets, contains approximately 360 calories. This is an estimate and can vary based on the size of the tartlet shells and the amount of oil used.
They are a moderately healthy appetizer. The eggs provide high-quality protein, and the spices offer various health benefits. However, the store-bought tartlet shells are made with refined flour and the dish uses oil, so it should be enjoyed in moderation as part of a balanced diet.
Yes, absolutely! The filling tastes even better the next day as the flavors meld together. You can prepare it up to 2 days in advance and store it in an airtight container in the refrigerator. Gently reheat it before filling the tartlets.
If you don't have jaggery, you can easily substitute it with an equal amount of brown sugar, coconut sugar, or even a teaspoon of maple syrup to balance the tanginess of the vinegar.
The primary source of heat is the dried red chilies. To reduce the spiciness, use fewer chilies and make sure to remove all the seeds before soaking them. Kashmiri chilies are recommended as they provide great color with moderate heat.
Yes, homemade shortcrust pastry shells would be delicious. You can pre-bake them (blind bake) until they are golden and crisp before adding the filling and baking for the final time.