Goan Green Masala Egg Curry

Name: Goan Green Masala Egg Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 6 pcs egg (hard-boiled and peeled); 0.75 cup coconut (fresh, grated); 1.5 cup coriander leaves (loosely packed); 0.25 cup mint (loosely packed leaves); 3 pcs green chili (roughly chopped); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 1 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch turmeric powder; 1 tbsp tamarind paste; 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 2 tbsp oil; 0.5 tsp salt; 1.5 cup water (for grinding and curry)

RATING

4.3/5(28)

TASTE SCORE

8/10

Boiled eggs simmer in a fresh green masala made with coconut, coriander, mint, green chilies, and warm spices. This Goan-style curry is bright, gently spicy, and lovely with steamed rice or poi.

PREP

20m

COOK

25m

SERVES

ONE SERVING IS APPROXIMATELY 1 CUP OF CURRY WITH 2 HARD-BOILED EGGS.

280 cal

SERVINGS

METHOD · 7 STEPS

boil · ~12 min
Boil the eggs.
Place the eggs in a pot, cover with water, and bring to a boil. Cook until hard-boiled, then cool, peel, and set aside.
TIPCrack and peel the eggs after cooling a little so the whites stay smooth.
mix · ~4 min
Grind the green masala.
1.Add coconut, coriander leaves, mint, green chili, ginger, garlic, cumin seeds, black peppercorns, turmeric powder, tamarind paste, and 0.5 cup water to a blender.
2.Blend to a smooth, thick green paste.
3.Scrape down the sides once or twice so the masala blends evenly.
saute · ~10 min
Cook the onion and tomato.
1.Heat oil in a pan over medium heat.
2.Add onion and cook until soft and light golden, 5 to 6 minutes.
3.Add tomato and cook until soft and pulpy, 3 to 4 minutes.
TIPDo not rush this step; softened onion and tomato round out the sharpness of the green masala.
saute · ~6 min
Cook the green masala.
Add the ground green masala to the pan and cook on medium-low heat, stirring often, until the raw smell fades and the paste thickens slightly.
TIPKeep the heat moderate so the herbs stay bright and the coconut does not catch at the bottom.
simmer · ~6 min
Make the curry.
Add 1 cup water and salt, then stir well and bring the curry to a gentle simmer. Cook for 5 to 6 minutes until the gravy looks smooth and lightly thickened.
simmer · ~5 min
Add the eggs and simmer briefly.
Make small slits in the boiled eggs and add them to the curry. Spoon some gravy over them and simmer gently for 4 to 5 minutes so they soak up the masala.
serve
Serve the egg curry hot.

PRO TIPS

What to keep in mind.

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

1
Make 2-3 shallow slits in each boiled egg so the green masala seeps in without breaking the whites.
2
Blend the coconut masala very smooth; any coarse bits can make the gravy feel gritty instead of silky.
3
Cook the onion only to light golden, not deep brown, so the curry keeps its fresh green Goan character.
4
Keep the masala on medium-low heat and stir often after blending, because coconut can catch quickly at the base of the pan.
5
If the curry dulls in color, add a small handful of fresh coriander while reheating and simmer only briefly.
6
This curry tastes even better after 30 minutes of resting, once the tamarind, herbs, and egg have had time to meld.
7
Store leftovers chilled for up to 2 days and reheat gently; a hard boil can toughen the eggs and split the gravy.