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A vibrant and aromatic curry from Goa featuring boiled eggs simmered in a rich, tangy green masala made with fresh cilantro, coconut, and spices. It's a flavorful twist on the classic egg curry, perfect with steamed rice or pao.
For 4 servings
Boil and Prepare the Eggs
Create the Green Masala Paste
Sauté the Base
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A vibrant and aromatic curry from Goa featuring boiled eggs simmered in a rich, tangy green masala made with fresh cilantro, coconut, and spices. It's a flavorful twist on the classic egg curry, perfect with steamed rice or pao.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 457.68 calories per serving with 16.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala and Simmer the Curry
Add Eggs and Finish
Serve
Replace the eggs with 2 cups of boiled chickpeas, 2 large boiled and cubed potatoes, or 200g of pan-fried firm tofu. Add them at the final simmering stage.
This green masala works wonderfully with other proteins. Use 500g of chicken, prawns, or a firm white fish like pomfret or kingfish instead of eggs.
Easily control the heat by increasing or decreasing the number of green chillies. For a milder version, you can also deseed the chillies before grinding.
For an even richer and creamier curry, substitute half of the water with more coconut milk or stir in a tablespoon of cashew paste along with the coconut milk.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance. Each serving provides a significant protein boost.
The green masala is packed with fresh coriander, ginger, and garlic, all of which are rich in antioxidants that help combat oxidative stress and protect cells from damage.
Key spices in this curry, such as turmeric (containing curcumin), ginger, and cloves, are well-known for their potent anti-inflammatory properties, which can help reduce inflammation in the body.
One serving of this Goan Green Masala Egg Curry contains approximately 430-460 calories. The exact count can vary based on the size of the eggs and the fat content of the coconut milk used.
Yes, it can be part of a healthy diet. It's rich in protein from eggs, which is essential for muscle health. The fresh herbs and spices like turmeric, ginger, and garlic offer anti-inflammatory and antioxidant benefits. However, it is high in saturated fat due to the coconut milk, so it should be consumed in moderation as part of a balanced diet.
Absolutely! This curry is an excellent make-ahead dish. The flavors actually deepen and become more complex overnight. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.
If fresh grated coconut is unavailable, you can use 1/3 cup of unsweetened desiccated coconut. Soak it in 1/4 cup of warm water for 15-20 minutes to rehydrate it before grinding it with the other masala ingredients.
Coconut milk can curdle or 'split' if it's boiled at a high temperature. To prevent this, always add the coconut milk on low heat and bring the curry to a very gentle simmer, never a rolling boil.