Goan Egg Curry

I’m a member of a Goan food group and the admin set us a challenge to make this traditional egg curry. It looked really tempting in the photo, and I’m always a sucker for some Goan food. I tried his ‘egg drop’ variation, which gave an added silky texture to the gravy, in addition to the coconut milk. I did make a few changes, mainly in the amount of chillies I used (the dried ones I have are really deadly, so have to tone them down a bit) and I used less tamarind as well.


  • 9 eggs
  • 3 dry red chilies
  • 3 cloves garlic
  • 1 teaspoon coriander seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin
  • 4 tablespoon desiccated or fresh grated coconut
  • 1 medium onion (chopped fine)
  • 2 tsp tamarind concentrate
  • 1 cube chicken stock
  • 1 tin coconut milk
  • 1/4 cup coriander for garnish
  • Salt to taste


  1. Hard-boil, peel and prep 8 eggs (leave aside one for later).
  2.  Grind the dry red chilies, garlic, coriander seeds, turmeric, mustard seeds, cumin and coconut to a smooth thick paste, adding some water if needed.
  3. Heat some oil or ghee in a pan and sauté the onions until they are caramelised.
  4. Add the spice paste to the sautéed onions and fry for another 3 – 5 minutes.
  5. Then add the tamarind concentrate and chicken stock, followed by the coconut milk and around half a tin again of plain water (you can add more if you want a thinner consistency).
  6. Bring this gently to a boil and then add the eggs to the gravy.
  7. Optionally: Make the “Egg Drop ” version by breaking the raw egg into the gravy and stirring/whisking it vigourously.
  8. Allow to simmer on low heat for around 10 minutes.
  9. Add salt, as per taste.
  10. Garnish with some finely chopped coriander.
  11. Enjoy on steamed rice!

Note: you can find the original recipe here


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