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A rich and tangy coconut-based curry from Goa, featuring perfectly hard-boiled eggs. The complex spice blend with tamarind creates a uniquely flavorful and aromatic dish, best served with steamed rice or pao.
For 4 servings
Prepare the Eggs
Roast Spices & Grind Masala Paste
A rich and tangy coconut-based curry from Goa, featuring perfectly hard-boiled eggs. The complex spice blend with tamarind creates a uniquely flavorful and aromatic dish, best served with steamed rice or pao.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 381.84 calories per serving with 15.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté Aromatics
Cook the Curry
Add Eggs and Garnish
Replace eggs with pan-fried paneer, tofu, or boiled chickpeas for a vegetarian version. You can also use chicken or prawns; adjust cooking times accordingly.
Add boiled and cubed potatoes or drumsticks to the curry along with the eggs for extra texture and nutrition.
For a richer, creamier gravy, replace 1/2 cup of water with 1/2 cup of thick coconut milk. Add it at the end and simmer gently without boiling.
Adjust the number of Byadgi or other hot chilies to increase or decrease the spice level to your preference.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The blend of spices like turmeric, ginger, garlic, and chilies is loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy and may support metabolism.
Spices like cloves, cinnamon, and garlic have antimicrobial and antiviral properties that can help strengthen the immune system.
One serving of this Goan Egg Curry (approximately 2 eggs with gravy) contains around 350-400 calories, depending on the amount of coconut and oil used.
Yes, it can be a healthy dish. It's rich in protein from eggs, contains healthy fats from coconut, and is packed with anti-inflammatory spices like turmeric, ginger, and garlic. To make it healthier, you can reduce the amount of oil used.
Store leftover Goan Egg Curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often improve overnight. Reheat gently on the stovetop or in the microwave.
Yes, you can make a vegan version by replacing the eggs with firm tofu, boiled potatoes, or a mix of vegetables like cauliflower and green beans. Follow the same recipe for the curry base.
This curry pairs beautifully with steamed basmati rice, which soaks up the delicious gravy. It is also traditionally served with Goan pao (local bread), rotis, or chapatis.
If the curry is too tangy from the tamarind, you can balance it by adding a small pinch of sugar or a teaspoon of jaggery. A splash of coconut milk can also help mellow the tanginess.
This recipe goes great with these complete meals
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