Loading...
A vibrant and aromatic curry from Goa, where hard-boiled eggs are simmered in a luscious green masala made with fresh cilantro, coconut, and a blend of fragrant spices. A delightful twist on the classic egg curry.
For 4 servings
Boil and Prepare the Eggs
Prepare the Green Masala Paste
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
A vibrant and aromatic curry from Goa, where hard-boiled eggs are simmered in a luscious green masala made with fresh cilantro, coconut, and a blend of fragrant spices. A delightful twist on the classic egg curry.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 366.16 calories per serving with 15.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Simmer with Eggs and Serve
Replace eggs with pan-fried paneer cubes, tofu, or boiled potatoes for a vegetarian version. You can also use chicken or prawns; adjust cooking time accordingly.
For a richer, creamier gravy, you can add 1/4 cup of thick coconut milk at the end of cooking. Simmer gently for 2 minutes but do not bring to a rolling boil.
Easily adjust the heat by increasing or decreasing the number of green chilies and black peppercorns. For a milder version, you can deseed the green chilies before blending.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The curry is loaded with fresh coriander, ginger, garlic, and turmeric, all of which are known for their powerful antioxidant and anti-inflammatory properties that help combat oxidative stress.
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy compared to other fats.
One serving of Goan Green Egg Curry contains approximately 370-400 calories, primarily from the eggs, coconut, and oil. This is an estimate and can vary based on exact ingredient quantities.
Yes, it can be part of a healthy diet. It's rich in protein from eggs, contains healthy fats from coconut, and is packed with vitamins and antioxidants from the fresh herbs and spices. To make it healthier, you can reduce the amount of oil used.
Absolutely. You can replace the hard-boiled eggs with firm tofu cubes (pan-fried), boiled potatoes, chickpeas, or a mix of vegetables like cauliflower and green beans. The base curry is already vegan.
This curry pairs beautifully with steamed basmati rice, which soaks up the delicious gravy. For a truly Goan experience, serve it with Goan pao (local bread) or sannas (steamed rice cakes). It also goes well with chapatis or naan.
Store any leftover curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.
It is not recommended as it will significantly alter the taste and texture of the curry. If you must use it, soak the desiccated coconut in warm water for 20-30 minutes before grinding to rehydrate it, but the flavor will not be as rich as with fresh or frozen coconut.