Goan Green Egg Curry

Name: Goan Green Egg Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 4 pcs egg (hard-boiled, peeled); 2 cup coriander leaves (fresh, roughly chopped, loosely packed); 0.5 cup mint (fresh leaves, loosely packed); 3 pcs green chili (slit, adjust to heat preference); 2 pcs onion (medium, 1 roughly chopped for paste, 1 finely sliced for tempering); 6 pcs garlic (cloves, peeled); 1 inch ginger (roughly chopped); 1 pcs tomato (medium, roughly chopped); 0.5 cup grated coconut (fresh or frozen, unsweetened); 2 tbsp coconut oil; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 1 pinch turmeric powder; 1 tbsp tamarind paste; 0.5 tsp salt; 1 cup water (for the gravy, adjust for consistency)

RATING

4.4/5(62)

TASTE SCORE

8/10

Hard-boiled eggs swimming in a vibrant, aromatic green masala made from fresh coriander, mint, and green chilies. This Goan-style curry is light, tangy, and comes together quickly, pairing beautifully with steamed rice or poee.

PREP

15m

COOK

25m

SERVES

SERVING INCLUDES 2 EGGS AND ABOUT 1 CUP OF CURRY.

228 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Boil and peel the eggs.
Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 8-10 minutes. Transfer to cold water, then peel and set aside. Prick the eggs lightly with a fork to help them absorb the gravy.
TIPAdding a pinch of salt to the boiling water helps prevent the eggs from cracking.
prep · ~3 min
Prepare the green masala paste.
1.In a blender, combine the roughly chopped onion, ginger, garlic, green chilies, and chopped tomato.
2.Add the fresh coriander leaves and mint leaves.
3.Add the grated coconut and a splash of water. Blend to a smooth, vibrant green paste.
TIPBlend until absolutely smooth for the best texture—a coarse paste will make the gravy grainy.
temper · ~7 min
Make the tempering and cook the sliced onion.
1.Heat coconut oil in a deep pan or kadhai over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and sauté until fragrant (10 sec).
4.Add the finely sliced onion and sauté until soft and golden (5-7 min).
TIPUse medium heat to brown the onions evenly without burning the spices.
simmer · ~8 min
Cook the green masala.
1.Add the green masala paste and turmeric powder to the pan.
2.Stir well and sauté for 5-6 minutes until the raw smell disappears and the oil begins to separate.
3.Add the tamarind paste and salt. Mix thoroughly.
4.Pour in the water, stir, and bring the gravy to a gentle simmer.
TIPCooking the paste until the oil separates is crucial—it removes the raw flavor and deepens the taste.
simmer · ~5 min
Add the eggs and finish the curry.
1.Gently slide the boiled eggs into the simmering green gravy.
2.Let the curry simmer on low heat for 5 minutes, allowing the eggs to absorb the flavors.
3.Adjust salt and add a splash of water if the gravy is too thick.
TIPHalve the eggs before adding if you prefer more surface area to soak up the masala.
serve
Serve the Goan Green Egg Curry hot.
Transfer to a serving bowl. Pair with steamed rice, poee, or chapatis. Garnish with extra fresh coriander if desired.
TIPA squeeze of fresh lime juice just before serving brightens up all the flavors beautifully.

PRO TIPS

What to keep in mind.

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

1
Prick the boiled eggs lightly with a fork before adding them to the gravy so they absorb more flavor.
2
Blend the green masala paste absolutely smooth for a silky, not grainy, curry texture.
3
Cook the paste until the oil separates on the surface — this removes the raw taste and deepens the flavor.
4
If using frozen grated coconut, thaw it completely before blending to ensure a smooth paste.
5
For a thicker gravy, simmer uncovered after adding the eggs; add water only if needed.
6
Make the curry a day ahead — the flavors meld and the eggs become even more infused overnight.
7
Store leftover curry in an airtight container in the fridge for up to 3 days; reheat gently.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace hard-boiled eggs with pan-fried tofu or chickpeas for a plant-based protein that still soaks up the green masala beautifully.

low oil

Low-oil

Reduce coconut oil to 1 tsp and dry-roast the sliced onion in a non-stick pan; use water or vegetable broth instead of extra oil for sautéing the paste.

extra herby