August 10, 2023

Recipe for Goan Egg Drop Curry

Name: Recipe for Goan Egg Drop Curry
Ingredients: 1 Cup Fresh grated Coconut; 1 Tspn Cumin seeds; 1 Tspn Coriander Seeds; ½ Tspn Turmeric Powder; 4 Kashmiri Chillies(If the chillies are thin, use 6); 6 Garlic cloves; 1 Onion roughly cut; 3 ripe plump Tomatoes roughly cut; A small ball of tamarind; ½ Cup Water for grinding the Masala; 2 Green Chillies - slit; 6 Eggs; 1 Tbspn Oil; 1 Stock Cube(approx 6 gms); 2-3 Cups Water for the Curry; 1/4 Cup Coconut Milk(optional)

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Recipe for Goan Egg Drop Curry

Egg Curry is one of the easiest curries to make especially when I'm running late or my creative cells and thinking power go for a mighty toss and I just cannot understand what to cook. My fridge always has stock of eggs at any given point of time, like almost all households. So, it's either Egg Burji or Egg curry to the rescue.

Some of the Best Egg curries I've eaten were made by my Sis-in-law Sophie and my Aunt Cecil(RIP)...yummmmmmiest!

Although my Bitter Better is not very easily excited when he hears there's Egg Curry, he very kindly eats it without a fuss whenever I make it and after he finishes eating He'll say "I wonder why the sound of Egg curry doesn't excite me. It's so Yumm ya" hahaha so cute. He does the same for Shark Fish Ambot Tik and Black Pomfret 🙂 🙂

Here's my recipe for the curry!

Course Main Course

Cuisine Goan, Indian

Keyword Anda Curry, Egg, Egg Curry, Goan Egg Curry, Tanti Kodi

Ingredients

For the Masala

1 Cup Fresh grated Coconut
1 Tspn Cumin seeds
1 Tspn Coriander Seeds
½ Tspn Turmeric Powder
4 Kashmiri Chillies(If the chillies are thin, use 6)
6 Garlic cloves
1 Onion roughly cut
3 ripe plump Tomatoes roughly cut
A small ball of tamarind
½ Cup Water for grinding the Masala

Other ingredients

2 Green Chillies - slit
6 Eggs
1 Tbspn Oil
1 Stock Cube(approx 6 gms)
2-3 Cups Water for the Curry
1/4 Cup Coconut Milk(optional)

Instructions

In a Mixer grinder, add all the ingredients mentioned under the 'Masala section'
Grind all the ingredients together using water little by little
Top Secret: While grinding the Masala, it’s always best to use a small mixer jar(the dry jar) so that all the ingredients break down well and the masala turns into a smooth and fine consistency. If you use the Big Jar, the ingredients may not break down as much and the Masala will remain coarse
Also, while grinding the masala, if you add all the water at once, the ingredients won’t break down and in turn, the Masala will remain coarse.
In a vessel, heat the Oil on medium heat and add the Curry Paste into the hot oil. Put the lid on and let this cook for around 2-3 minutes or till you see the oil getting separated from the masala
Then, add 1 cup water into the Mixer Jar, give it a shake and add that water into the vessel
Add some more water into the vessel, add the stock cube, chillies and salt and stir the curry well and cover the vessel
Allow the curry to boil for about 10 minutes
When the curry comes to a rolling boil, reduce the heat and one by one, crack open each egg into the boiling curry
Sometimes, if I have Coconut Milk on hand add a little to the curry. It tastes really yum but it's optional. You can add it at this stage before adding the egg
Some Gyaan: Reduce the flame so that it doesn’t splash on your fingers while dropping the egg in
Ensure to drop the egg very gently and from a close distance or else the egg will split and shred into the curry
If you wish, u can crack open each egg into a bowl first and then pour into the curry. This helps incase the egg is old or might be spoilt
Keep a distance/gap of atleast2-3 inches between each egg sothat all the eggs don’t get stuck to eachother
You could also used Boiled egg instead of dropping the eggs.In that case, boil the eggs, peel the shells off, Cut each egg into two halvesand add it to the boiling curry. Or if you wish to use the whole egg, thenafter you take off the shell, gently make 2-3 incisions on the egg so that whenyou add it to the curry, the curry seeps inside the egg and tastes better sinceegg by itself is bland
Now cover the Vessel, increase the heat and let the curry boil. Do not Stir the curry or else the egg will get fully shredded
When you see the egg turning white and the yolk getting covered, you can turn off the heat and let the vessel be covered for about 10 minutes and then Enjoyyyyy!!!
You can eat this delicious Egg curry with Hot white Rice and don’t forget the Beef Chilly or the Beef Roast or Bacon Chilly on the side. Yummmmm!