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Goan coconut egg curry

Goan coconut egg curry a dish from coastal Indian state Goa. Made with coconut milk, curry leaves, hard boiled eggs, potato, peas, and spices. A perfect hearty winter meal.

CourseMain Dish
CuisineIndian

Servings	Prep Time
4people	15minutes

Cook Time

45minutes

Servings	Prep Time
4people	15minutes

Cook Time

45minutes

Ingredients

6 hard boiled eggscut in half
3tbsp. vegetable oil
10 curry leaves
1 onion finely chopped
1tbsp. ginger garlic pasteGrind 4 garlic cloves & 1inch ginger into a fine paste
3 green chilies finely choppedSee notes
1tsp. ground cumin
½tsp garam masala
½tsp turmeric powder
1 large tomato finely chopped
1bunch fresh cilantrowashed and finely chopped
1cup full fat coconut milk
½cup hot water
2tsp lime juice
½tsp. sugar
1cup frozen green peas
1cooked potatocut into bite size cubes
salt

Instructions

Heat oil in a large pan on medium high heat. Carefully add the curry leaves as they will begin to splutter. Fry the curry leaves for 30 seconds.
Add the chopped onions and cook till golden brown. Then add the ginger garlic paste cook for 30 seconds. Add the ground cumin, garam masala, turmeric powder and cook till the spices release a fragrant aroma.
Stir in the green chilies, cilantro, and tomato. Cook the masala (spice paste) till it begins to release oil from the sides. It will take 10-15 minutes. Stir in the coconut milk, hot water, sugar, lime juice, and salt. Give everything a good stir.
Add the frozen peas and potatoes. Give a good mix, put on a lid, lower the heat and let the curry simmer for 10 minutes. Remove the lid and gently place the halved eggs.
If the curry is too thick, just add a little more hot water to loosen it up.
Garnish with cilantro and serve

Recipe Notes

Goan food is spicy, but if you like it mild then use 1 chili. If you can’t handle any spice then remove the seeds from 1 green chili and add it to the curry.