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A creamy and tangy egg curry from the Konkan coast, made with a fragrant paste of roasted coconut and spices. This Goan classic is a wonderful change from the usual and pairs perfectly with steamed rice or fresh pav.
For 4 servings
Prepare the Eggs
Roast Spices & Prepare Masala Paste
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A creamy and tangy egg curry from the Konkan coast, made with a fragrant paste of roasted coconut and spices. This Goan classic is a wonderful change from the usual and pairs perfectly with steamed rice or fresh pav.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 363.41 calories per serving with 15.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Finish and Serve
Replace eggs with paneer cubes, boiled potatoes, or chickpeas. Add them during the last 5-7 minutes of simmering.
Use firm tofu (pan-fried until golden) or a mix of vegetables like cauliflower and green beans instead of eggs.
Increase the number of dried red chillies or add a pinch of red chilli powder along with the masala paste.
Add a pinch of garam masala or a few crushed kokum petals at the end for a different tangy note.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, repair, and overall body function.
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of fat that can be easily converted into energy by the body.
Spices like turmeric (containing curcumin), coriander, and black pepper have potent anti-inflammatory and antioxidant properties that help combat oxidative stress.
The combination of spices like chillies, cumin, and peppercorns can provide a gentle boost to your metabolism.
One serving of Konkani Egg Curry contains approximately 350-400 calories, depending on the amount of oil and the fat content of the coconut used.
Yes, it can be a healthy dish. It's rich in protein from eggs and contains beneficial spices. The use of fresh coconut provides healthy fats. To make it healthier, you can reduce the amount of oil used.
While the authentic flavor comes from roasted grated coconut, you can use coconut milk as a shortcut. Sauté the onions and spice powders (coriander, cumin, turmeric, chilli) in oil, then add 1.5 cups of thin coconut milk and cook. Finish with 1/2 cup of thick coconut milk at the end. The taste will be different but still delicious.
This curry pairs beautifully with steamed rice, Goan pav (bread rolls), chapati, or delicate rice crepes like neer dosa or appam.
Store leftover curry in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop.
Yes, if you don't have tamarind, you can use 1 teaspoon of kokum petals (added with the water) or a squeeze of lime juice at the end to provide the necessary tangy flavor.