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A wonderfully tangy and spicy curry from the heart of Goa. Hard-boiled eggs are simmered in a rich gravy made from tomatoes, fresh coconut, and a fragrant blend of whole spices. A comforting meal best enjoyed with steamed rice.
For 4 servings
Prepare the Eggs
Create the Goan Masala Paste
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A wonderfully tangy and spicy curry from the heart of Goa. Hard-boiled eggs are simmered in a rich gravy made from tomatoes, fresh coconut, and a fragrant blend of whole spices. A comforting meal best enjoyed with steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 333.28 calories per serving with 15.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Simmer and Finish
Add boiled and cubed potatoes or green peas along with the eggs for a more substantial curry.
Replace the eggs with firm tofu cubes (pan-fried) or boiled chickpeas. Add them at the final simmering stage.
Substitute half of the water with thin coconut milk and finish with a swirl of thick coconut milk for a richer, creamier texture.
This masala base works wonderfully with chicken, prawns, or fish like pomfret or kingfish.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. The various spices also contribute to the antioxidant content.
Ingredients like turmeric (containing curcumin), ginger, and garlic are well-known for their natural anti-inflammatory effects, which can help reduce inflammation in the body.
The fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can be a quick source of energy.
One serving of this Goan Tomato Egg Curry contains approximately 360-400 calories, depending on the size of the eggs and the amount of oil and coconut used. It's a balanced meal providing protein, fats, and carbohydrates.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The curry base is made from fresh ingredients like tomatoes, onions, and spices, which offer antioxidants and anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely. To make a vegan version, simply replace the hard-boiled eggs with pan-fried firm tofu, boiled chickpeas, or a mix of vegetables like potatoes and cauliflower. The curry base is already plant-based.
This curry pairs best with steamed basmati rice, which soaks up the delicious gravy. It also goes very well with Goan bread (pao), chapatis, or parathas.
Yes, you can. If using coconut milk, skip the grated coconut in the paste. Prepare the masala paste without it. After sautéing the paste, add 1 cup of thin coconut milk along with water to form the gravy. Finish the curry with 1/2 cup of thick coconut milk for richness.
The heat in this recipe comes from Kashmiri red chillies, which are mild. For more heat, you can add 1-2 green chillies while grinding the paste or a pinch of red chilli powder to the curry base. To make it milder, use fewer Kashmiri chillies and ensure they are fully deseeded.