Konkani Egg Curry

Name: Konkani Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 1 cup coconut (fresh, grated); 1 tbsp tamarind (soaked in warm water); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 4 pcs dried red chili; 2 tsp coriander seeds; 0.5 tsp cumin seeds; 5 pcs black peppercorns; 1 pinch turmeric powder; 0.5 tsp mustard seeds; 8 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 2 cup water (for gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(65)

TASTE SCORE

8/10

Hard-boiled eggs simmer in a gently spiced Konkani-style coconut and tamarind gravy with onions, tomatoes, and warm whole spices. It is comforting, lightly tangy, and made to pair beautifully with steamed rice or neer dosa.

PREP

15m

COOK

30m

SERVES

1 KATORI

312 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Boil the eggs and soak the tamarind.
1.Boil the eggs until hard-cooked, about 10 minutes.
2.Cool, peel, and set the eggs aside.
3.Soak the tamarind in a little warm water for 15 minutes, then squeeze and strain the pulp.
TIPMake a few shallow slits in the eggs later so the gravy seasons them better.
saute · ~4 min
Roast the spices and coconut.
1.Heat 1 tsp oil in a pan over medium heat.
2.Add dried red chili, coriander seeds, cumin seeds, and black peppercorns; roast until fragrant, about 1 minute.
3.Add grated coconut and roast until lightly golden, 2 to 3 minutes.
4.Take the pan off the heat and let the mixture cool slightly.
TIPKeep the heat moderate so the coconut turns lightly golden without tasting burnt.
mix · ~2 min
Grind the curry masala.
Blend the roasted coconut mixture with tamarind pulp and a little of the water into a smooth paste. Set it aside.
temper · ~7 min
Make the tempering.
1.Heat the remaining oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves, ginger, and garlic and cook for 30 seconds.
4.Add sliced onion and cook until soft and lightly golden, 5 to 6 minutes.
TIPDo not rush the onions; this step gives the curry sweetness and body.
saute · ~5 min
Cook the tomatoes.
Add chopped tomato, turmeric powder, and salt. Cook until the tomatoes soften and turn pulpy, about 4 to 5 minutes.
simmer · ~8 min
Simmer the coconut gravy.
Add the ground masala and remaining water. Stir well and bring to a gentle simmer. Cook for 6 to 8 minutes until the gravy thickens slightly and smells rich.
TIPStir often after adding the coconut paste so it does not catch at the bottom.
simmer · ~5 min
Add the eggs and finish the curry.
Make small slits in the boiled eggs and add them to the gravy. Simmer gently for 4 to 5 minutes so the eggs soak up the flavors.
garnish
Garnish with cilantro.
serve
Serve hot with rice or neer dosa.

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 to 3 shallow slits in each boiled egg before simmering so the tangy coconut gravy seasons the whites better.
2
Roast the grated coconut only to light golden; darker coconut can make this Konkani curry taste bitter.
3
Blend the masala very smooth with a little water so the gravy turns silky rather than grainy.
4
Keep the simmer gentle after adding the coconut paste; a hard boil can split the gravy and dull the fresh coconut flavor.
5
Cook the onions until lightly golden before adding tomatoes, because that sweetness balances the tamarind's tang.
6
If making ahead, prepare the gravy first and add the eggs only when reheating so they stay tender and don't turn rubbery.
7
This curry thickens as it stands, so loosen leftovers with a splash of hot water before serving with rice or neer dosa.