Goan Recheado Masala Egg Fry

1. 1
   prep · ~15 min

   Soak the dried red chilies.

   Soak the dried Kashmiri chilies in hot water for 15 minutes until softened. Drain and set aside.

2. 2
   prep · ~2 min

   Prepare the Recheado masala paste.

   1.Add the soaked chilies, garlic, ginger, cumin seeds, peppercorns, cloves, cinnamon, turmeric, tamarind paste, jaggery, and salt to a mixer grinder.

   2.Add coconut vinegar and grind to a smooth, thick paste. Add a splash of water only if needed to help blending.

   3.Taste and adjust salt or vinegar if desired.
3. 3
   prep · ~10 min

   Coat the boiled eggs with the masala.

   1.Make 3-4 shallow slits lengthwise around each boiled egg using a sharp knife.

   2.Generously rub the prepared recheado masala paste all over the eggs, pushing it gently into the slits.

   3.Marinate for at least 10 minutes so the eggs absorb the flavors.

   TIPDon't skip the slits—they allow the masala to penetrate and prevent the eggs from bursting while frying.
4. 4
   fry · ~8 min

   Shallow-fry the masala-coated eggs.

   1.Heat oil in a non-stick pan over medium heat.

   2.Carefully place the marinated eggs in the pan.

   3.Fry for 2-3 minutes per side, turning gently, until the masala coating is dark, crisp, and aromatic.

   4.Remove from pan and drain on paper towels.

   TIPUse medium heat to avoid burning the masala spices before the egg sears properly.
5. 5
   assemble

   Slice, garnish, and serve.

   Halve the fried eggs lengthwise. Arrange on a plate, garnish with onion rings and a squeeze of fresh lemon juice. Serve immediately.

   TIPFor extra indulgence, drizzle a teaspoon of leftover masala paste sizzled in hot oil over the top.

Cuisines we love