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Fluffy pieces of omelette simmered in a tangy and fragrant coconut-based gravy. This comforting Goan dish is a quick and delicious way to enjoy eggs for lunch or dinner, perfect with steamed rice or fresh pao.
For 4 servings
Prepare the Omelettes
Create the Curry Base
Cook the Masala
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Fluffy pieces of omelette simmered in a tangy and fragrant coconut-based gravy. This comforting Goan dish is a quick and delicious way to enjoy eggs for lunch or dinner, perfect with steamed rice or fresh pao.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 447.29 calories per serving with 10.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Coconut Gravy
Combine and Serve
Add parboiled potato cubes or green peas to the curry along with the coconut milk for a more substantial meal.
Increase the amount of green chilies in the omelette and add a slit green chili to the curry along with the onions for extra heat.
Replace the eggs with a savory 'omelette' made from gram flour (besan chilla) or a tofu scramble. Ensure all other ingredients are plant-based.
For a richer, creamier gravy, stir in a tablespoon of cashew paste along with the powdered spices.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
The curry is rich in spices like turmeric (containing curcumin) and ginger, which are known for their potent anti-inflammatory and antioxidant effects.
Spices like chili powder and black pepper contain compounds like capsaicin and piperine, which can provide a temporary boost to your metabolism.
Yes, it's a well-balanced dish. It provides high-quality protein from eggs, healthy fats from coconut, and beneficial compounds from spices like turmeric. It's a nutritious meal when paired with rice or whole-wheat bread.
A single serving of Goan Omelette Curry contains approximately 380-450 calories, depending on the amount of oil and the fat content of the coconut milk used. This does not include accompaniments like rice or bread.
This curry pairs beautifully with steamed white or brown rice, which soaks up the delicious gravy. It is also traditionally served with Goan Pao (local bread) or soft chapatis.
You can prepare the curry base up to 2 days in advance and store it in the refrigerator. Reheat the gravy gently and add freshly made omelette pieces just before you plan to serve it for the best texture.
Kokum is a sour, dried fruit native to the region, giving Goan curries their characteristic tangy flavor. If you can't find it, the best substitute is 1 teaspoon of tamarind paste. In a pinch, a squeeze of fresh lime juice added at the end will also work.
Yes, you can use light coconut milk to reduce the calorie and fat content. However, the gravy will be thinner and less creamy. You may need to simmer it a bit longer to thicken.