This Goan egg curry recipe with coconut is a simple and delicious curry that is ready within 30 minutes. If you love eggs, you will definitely enjoy this flavorful, mildly spiced Goan egg curry!

Goan Egg Curry Recipe With Coconut - 1

Hello folks! How is everyone? I hope you’ll had a safe and fabulous Diwali.

So today I have a pretty simple recipe to share with you’ll, it’s a simple Goan egg curry , that I just recently learnt from my mum in law who in turn learnt it from her mum. Oh ! My in-laws are visiting us and will be staying with us for a couple of months. So I’m definitely trying to learn and document as many Goan recipes as I can 🙂

My mum actually prepares this in a slightly different manner, which is delectable nonetheless. I intend documenting that soon too.

For now, let’s make some delicious Goan egg curry!! You can enjoy it with some steamed rice or even pav .

  • YOU MAY ALSO ENJOY THESE GOAN CURRIES
  • STEP BY STEP INSTRUCTIONS TO MAKE GOAN EGG CURRY
  • HOW TO MAKE GOAN EGG CURRY?
  • Goan Egg Curry | Simple Egg Curry Recipe

YOU MAY ALSO ENJOY THESE GOAN CURRIES

  • Goan Prawn curry with okra
  • Goan prawn curry with drumsticks
  • Sorak curry
  • Prawn caldine

STEP BY STEP INSTRUCTIONS TO MAKE GOAN EGG CURRY

1.In a blender, add coconut, garlic, turmeric powder, cumin seeds, Kashmiri chillies, coriander seeds, grind to a smooth paste, using little water at a time ( about 1 & 1/4 cup water). Strain this paste through a strainer and collect the extract in a container. (I used cheesecloth, you can use a strainer too). Set this extract aside until further use.

Goan Egg Curry Recipe With Coconut - 2 Goan Egg Curry Recipe With Coconut - 3

2.Heat oil in a pan , on medium heat, add chopped onions,saute until translucent. Add the prepared extract, and bring to a boil. Now add the boiled eggs, coconut milk, salt to taste and let it simmer for another 5-10 minutes until it thickens to desired consistency. Serve hot with steamed rice/ bread.

Goan Egg Curry Recipe With Coconut - 4

NOTE

  • For Goan egg drop curry : I nstead of using boiled eggs, you can directly drop the eggs in the boiling curry, cover and let the eggs cook in the curry.
Goan Egg Curry Recipe With Coconut - 5

HOW TO MAKE GOAN EGG CURRY?

Goan Egg Curry Recipe With Coconut - 6

Goan Egg Curry | Simple Egg Curry Recipe

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 6 hard-boiled eggs, shelled and cut in halves
  • 1 & 1/4 cups freshly grated coconut
  • 2 garlic cloves
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1-2 Kashmiri chillies
  • 1 & 1/2 tbsp coriander seeds
  • 1/2 cup chopped onions
  • 1/4 cup coconut milk
  • 1-2 tbsp oil
  • Salt, to taste

Instructions

  • In a blender, add coconut, garlic, turmeric powder, cumin seeds, Kashmiri chillies, coriander seeds, grind to a smooth paste, using little water at a time (about 1 & 1/4 cup water). Strain this paste through a strainer and collect the extract in a container.(I used cheesecloth, you can use a strainer too). Set this extract aside until further use.
  • Heat oil in a pan, on medium heat, add chopped onions, saute until translucent.
  • Add the prepared extract, and bring to a boil. Now add the boiled eggs, coconut milk, salt to taste and let it simmer for another 5-10 minutes until it thickens to desired consistency. Serve hot with steamed rice/ bread.

Notes

  • For Goan egg drop curry : Instead of using boiled eggs, you can directly drop the eggs in the boiling curry, cover and let the eggs cook in the curry.

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Regards,

Freda

Goan Egg Curry Recipe With Coconut - 7

Goan Egg Curry | Simple Egg Curry Recipe

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 6 hard-boiled eggs, shelled and cut in halves
  • 1 & 1/4 cups freshly grated coconut
  • 2 garlic cloves
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1-2 Kashmiri chillies
  • 1 & 1/2 tbsp coriander seeds
  • 1/2 cup chopped onions
  • 1/4 cup coconut milk
  • 1-2 tbsp oil
  • Salt, to taste

Instructions

  • In a blender, add coconut, garlic, turmeric powder, cumin seeds, Kashmiri chillies, coriander seeds, grind to a smooth paste, using little water at a time (about 1 & 1/4 cup water). Strain this paste through a strainer and collect the extract in a container.(I used cheesecloth, you can use a strainer too). Set this extract aside until further use.
  • Heat oil in a pan, on medium heat, add chopped onions, saute until translucent.
  • Add the prepared extract, and bring to a boil. Now add the boiled eggs, coconut milk, salt to taste and let it simmer for another 5-10 minutes until it thickens to desired consistency. Serve hot with steamed rice/ bread.

Notes

  • For Goan egg drop curry : Instead of using boiled eggs, you can directly drop the eggs in the boiling curry, cover and let the eggs cook in the curry.

Pumpkin & shrimp verdur is a delicious and hearty Goan seafood curry, that pairs well with some steamed rice or pav bread.

Pumpkin & Shrimp Verdur - 8

Hello folks!

I have yet another Goan favorite, to share with you guys!

As Goa was a former Portuguese colony, most of the Goan cuisine is heavily influenced by the Portuguese. Verduras is actually a Portuguese word, which literally means cooked vegetables. Today I’ve used pumpkin along with shrimps for this verdur . It is quite common to use bottle gourd in this verdur recipe, even okra can be used here. Instead of fresh shrimps/prawns, dried prawns may also be used.

In Goa, we have an interesting tradition which is largely followed till date. A day before the wedding, the entire neighborhood is invited for a meal, this meal is prepared in remembrance of the departed souls. This dish is most certainly prepared as one of the entrees.

The flavor of coriander dominates this dish, with a subtle heat from the green chillies, the fibrous pumpkin along with the succulent shrimps definitely makes this dish amazingly yum. It is perfect with a plate of steaming hot rice!

Pumpkin & Shrimp Verdur - 9
  • YOU MAY ALSO LIKE THESE GOAN PRAWN CURRIES
  • STEP BY STEP INSTRUCTIONS TO MAKE PUMPKIN & SHRIMP VERDUR
  • HOW TO MAKE PUMPKIN & SHRIMP VERDUR?
  • Pumpkin & Shrimp Verdur

Prawn curry with okra

Prawn curry with drumsticks

Prawn caldine

STEP BY STEP INSTRUCTIONS TO MAKE PUMPKIN & SHRIMP VERDUR

1.In an electric mixer/ grinder, add grated coconut, garlic cloves, peppercorns, 1 green chilly, coriander seeds, cumin seeds, turmeric powder. Grind to a smooth paste, initially with 1/2 cup water, pulse everything 2-3 times, then add another 1/2 cup water and grind to a very smooth paste. Arrange a cheesecloth over a strainer ( or simply use a very fine mesh strainer, and skip using the cheesecloth) and a container below, Put this ground mixture over the cheesecloth, squeeze the cloth and collect the extract in a container (This is the thick extract). Put the coconut + spices residue back in the grinder, add another cup of water, grind to a smooth paste, collect the extract in another container (This is the thin extract).

spices - 10 Thick coconut milk + spice extract - 11

Thick coconut milk + spice extract

Thin coconut milk + spice extract - 12

Thin coconut milk + spice extract

2.Heat oil in a skillet on medium heat , sauté chopped onions until translucent.

3.Add shrimps and green chillies, cook until the shrimps are par cooked and turn opaque about 1-2 minutes.

4.Add tomatoes, cook until they soften up.

5.Add the cubed pumpkin , cook until it softens.

6.Add the thin coconut milk extract , bring to a boil.

7.Now, add the thick coconut extract , salt and sugar, mix well and let it simmer for 5-10 minutes. Check for seasoning, adjust accordingly

pumpkin & shrimp verdur - 13 Pumpkin & Shrimp Verdur - 14

HOW TO MAKE PUMPKIN & SHRIMP VERDUR?

Goan Egg Curry - 15

Pumpkin & Shrimp Verdur

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 1 lb pumpkin, cut into 1 X 1 inch cubes
  • 8 oz / 250 gms shrimps or prawns deveined, washed and marinated with salt for 15 minutes.
  • 1/2 cup freshly grated coconut
  • 4 garlic cloves
  • 5-6 peppercorns
  • 2 green chillies, I used Serrano chillies
  • 2 tbsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • salt, to taste
  • 1/2 teaspoon sugar

Instructions

  • In an electric mixer/ grinder, add grated coconut, garlic cloves, peppercorns, 1 green chilly, coriander seeds, cumin seeds, turmeric powder. Grind to a smooth paste, initially with 1/2 cup water, pulse everything 2-3 times, then add another 1/2 cup water and grind to a very smooth paste. Arrange a cheesecloth over a strainer ( or simply use a very fine mesh strainer, and skip using the cheesecloth) and a container below, Put this ground mixture over the cheesecloth, squeeze the cloth and collect the extract in a container (This is the thick extract). Put the coconut + spices residue back in the grinder, add another cup of water, grind to a smooth paste, collect the extract in another container (This is the thin extract)
  • Heat oil in a skillet on medium heat, sauté chopped onions until translucent.
  • Add shrimps and green chillies, cook until the shrimps are par-cooked and turn opaque about 1-2 minutes.
  • Add tomatoes, cook until they soften up.
  • Add the cubed pumpkin, cook, until it softens.
  • Add the thin coconut milk extract, bring to a boil.
  • Now, add the thick coconut extract, salt and sugar, mix well and let it simmer for 5-10 minutes. Check for seasoning, adjust accordingly

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook

Pinterest

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Twitter

Regards,

Freda