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A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
For 4 servings
Prepare the Coconut Masala Paste
Sauté the Aromatics
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 280.77 calories per serving with 9.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Poach the Eggs
Garnish and Serve
Replace eggs with 200g of firm tofu cubes or 1 cup of boiled chickpeas. Add them along with the water in Step 3 and simmer for 5-7 minutes to absorb the flavors.
Add vegetables like drumsticks, potatoes, or bell peppers. Sauté them after the onions until partially cooked before adding the masala paste.
For a richer, creamier gravy, replace 1/2 cup of water with thick coconut milk. Add it at the very end, after turning off the heat, and stir gently. Do not boil after adding coconut milk.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy for the body and brain.
The blend of spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that help combat oxidative stress and support overall health.
One serving of Konkani Egg Drop Curry contains approximately 260-290 calories. This is an estimate and can vary based on the size of the eggs and the amount of coconut and oil used.
Yes, it is a relatively healthy and balanced dish. It provides high-quality protein from eggs, healthy fats from coconut, and numerous antioxidants from spices like turmeric and ginger. It is also naturally gluten-free.
You can prepare the masala paste and the curry base up to 2 days in advance and store them in the refrigerator. However, it is highly recommended to poach the eggs fresh just before serving for the best texture and taste, as reheated poached eggs can become rubbery.
This usually happens if the curry is boiled at a high temperature after adding the coconut paste. Coconut-based gravies are delicate and should only be cooked on a low to medium simmer to maintain a smooth, creamy consistency.
This curry pairs wonderfully with steamed white or brown rice, Goan pao (local bread), neer dosa (a thin rice crepe), or simple chapatis.
This recipe goes great with these complete meals
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