Goan Poached Egg Curry Recipe
GOAN POACHED EGG CURRY
6 large eggs
1 medium onion, finely diced
1 large tomato, finely chopped
2-3 garlic cloves, finely minced
1” piece of ginger, peeled & finely minced
3-4 small green Thai chilies, slit in half lengthwise (to taste)
½ tsp black mustard seeds
¼ tsp cumin seeds
pinch of Kasoori methi (dried fenugreek leaves), optional
5-6 fresh curry leaves
½ tsp turmeric (haldi)
½ tsp red chili powder, to taste
½ tsp ground coriander powder
1 tsp kala masala (or you can use garam masala)
salt & pepper, to taste
1 tbsp white vinegar
2 tbsp oil (coconut, vegetable or canola)
freshly chopped cilantro leaves for garnish
In a large deep skillet on medium high heat, add the oil. When hot, carefully add the black mustard seeds and allow them to splutter. Then add the cumin seeds along with the Kasoori methi, curry leaves & the onions. Stir fry for a few minutes until the onions start to brown and then add in the garlic along with the ginger and green chilies. Stir fry for a few more minutes and then add in the spices (turmeric, red chili powder, ground coriander powder, kala masala, salt & pepper). Let the spices cook for another minutes or so and then add in the tomatoes. Let cook for 4-5 minutes or until the tomatoes have softened. Next add about 2 cups or so water and bring to a very gentle boil. Now add in the vinegar and mix well to combine.
To add the eggs, I simply crack the eggs one-by-one into a separate bowl first (this avoids spoiling the entire curry with pieces of eggshells). Then carefully slide them, one by one after cracking, into the curry leaving room in between the eggs. Do not touch or mix the curry after adding the eggs. Now cover and let cook for about 10-12 minutes or until the eggs are completely cooked. Let cook uncovered for a few more minutes until the curry has thickened a bit. Garnish with freshly chopped cilantro leaves and serve with warm chapatis & fragrant Basmati rice.
Feel free to add some vegetables to this dish such as green peas, carrots, baby corn, spinach, mushrooms…
When you have last minute dinner guests, I “fancy” this dish up by adding small cherry or grape tomatoes – just cut them into halves or quarters depending upon their size. I also add them into the curry a little later, along with the eggs.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
You Should Also Read:
Egg & Tomato Curry Recipe
Maharashtrian Egg Curry Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2019 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.