Goan Egg Drop Curry Recipe

Preparation time

• Total: Approximately 45 minutes
• Preparation: 15 minutes
• Cooking: 30 minutes

Ingredients

• 3 Whole Eggs
• 1 Onion - finely chopped
• 5 Garlic - grated
• 4 tablespoons Fresh coconut - grated
• 1/2 Onion - finely chopped
• 1 tablespoon Coriander (Dhania) Seeds
• 1 Tamarind - marble sized ball
• 3 Dry Red Chillies
• 1/2 teaspoon Turmeric powder (Haldi)
• Water - as needed
• Salt - to taste
• 2 tablespoon Sunflower Oil

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Instructions

1. To begin making the Goan Egg Drop Curry Recipe, grind together the ingredients meant for gravy except salt and oil by adding 1/2 cup of warm water
2. Add more water if needed while grinding
3. Ensure that the coconut is finely ground
4. Heat a kadai/wok, add oil
5. After the oil gets heated add 1 small chopped onion and saute until the onion turn soft and translucent
6. Add garlic, stir for a few seconds until the raw smell of garlic goes away
7. Now pour the ground coconut gravy into the onion garlic mixture in the kadai and stir well to combine
8. Add a little water to adjust the consistency of the goan curry
9. Bring the curry to a brisk boil
10. Stir in the salt and check the spices to suit your tasteOnce the curry is boiling, One one egg at a time and add it to the curry
11. Just break the egg above the gravy and drop it in the gravy carefully
12. Do this with all the eggs
13. Discard the shells
14. Let the eggs get slightly cooked in the gravy
15. Add some hot gravy on top of the egg so that the heat of the gravy cooks the eggs properly
16. Once the eggs are cooked through, turn off the heat and serve
17. Serve the Goan Egg Drop Curry along with warm steamed rice, pickled onions and papad for lunch or dinner

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Other informations

The table below shows servings values and other necessary informations.

• Servings
• Cuisine
• Course
• Diet

• 2
• Goan Recipes
• Dinner
• Eggetarian