I love this one-pot Goan egg curry recipe; it makes a comforting weeknight dinner meal!
The Egg Curry is a flavorful Goan egg curry made with coconut. The best part is that you get to enjoy your curry, and you save time cleaning up in the kitchen.
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Ingredient Notes
We are using the red Goan Curry Paste to prepare this Goan curry recipe.
If you use a batch of frozen Goan curry paste, make sure to defrost it properly before using the paste in the curry, as it's better to work with ingredients at room temperature, since it might affect the quality of the curry at the end.
Goan Red Curry Paste Base
Day-to-day Goan curries are made with coconut-based pastes, which are enhanced with ginger, garlic, aromatic spices, and other (sometimes top-secret) ingredients.
The red Goan Curry Paste is the main star of all Goan Curry Pastes. I made a very basic Goan coconut red Curry Paste here. This Indian curry paste should be essential in your cooking if you are serious about Goan food!
The Goan red curry paste is the base for any of the most popular curries, such as Goan Fish Curry, Shrimp Curry, Moringa Pod Curry, Sorak to name a few, and today's Egg Masala.
The best part of the paste is that it's almost effortless to prepare it from scratch, and it's quickly made in the food processor/blender. Then you can use up half of the paste for a fresh curry and freeze the other half for a day when you are super busy and tired after a long day at work!
📖 Recipe
Goan Egg Curry with Coconut Recipe
Ingredients
- 1-2 Tablespoon Olive Oil
- 1 Green Chili Pepper
- 4-8 Curry leaves fresh or dried
- 1 Onion sliced
- 1 Tomato diced
- 1 Tablespoon Tomato Sauce optional
- 1 ½ cup Red Goan Curry Paste
- 2 ½ cup Water mixed with concentrated Stock
- Salt to taste
- 2 Eggs
Instructions
- Add the oil to a pan and heat up. Stir fry the green chili and curry leaves until they emit an aroma. Then add the sliced onion and stir fry translucent.
- Then add the diced tomato and stir fry soft as well. Continue by adding the tomato paste and Goan red curry paste into the pan. Stir fry for 1-2 minutes.
- Pour in the veg stock and season with salt. Mix well and cook for 15 minutes, don't cook on high flame. Stir occasionally and make sure that the curry doesn't over cook. Very high heat may cause curdling.
- The eggs are added at the end of the cooking process. Take a soup ladle and break one egg at a time into it. Place the ladle into the curry carefully so that the egg gets covered with the curry but remains in the ladle until you can see the egg getting a bit harder. Then just release it into the curry and let it finish cook in the curry.
- Once I add both my eggs I reduce the curry cooking temperature to the lowest and cover the pan with the lid to let them cook for a minute. They will cook like poached eggs this way.
- Serve hot with bread, rice or chapati.
What is an Egg Curry?
Egg Curry is a popular Curry in India and other South Asian countries, and you can usually find it in Indian restaurant menus all over the world. There are many different ways to make an egg masala curry.
The basic concept of this curry is that the egg is either dropped and cooked in the curry or a hard-boiled egg is added to the curry.
The most well-known variations are the Kerala and the Chettinad egg curries. Some curries with eggs are prepared with a nut paste such as cashews, almonds (aka badam in Hindi), and coconut. Others are just simply prepared with tomato and cream.
Certain Egg curries can turn out more thick and creamy, and on the other hand, I have also seen very liquid egg curries. In fact, there are also “dry” egg masalas, which means there is no gravy covering the eggs.
Tips
Another distinctive difference can be the way the egg comes to be in the curry. Either you boil the egg, peel it, and place it in whole into the curry after the curry has been cooked, or another popular egg curry, which is quite common in Goa, is the Egg Drop Curry.
Basically, the egg is dropped into the curry at the end of the cooking process. That way the egg takes in the curry flavors. The only tricky part is to keep the egg together so that it doesn't fall into small pieces in the curry.
But there is a way to contain the egg! Break the egg into a soup ladle and slowly place the ladle with the egg in it into the curry. Now, this might be a bit more difficult when you use a Thadka pan (Indian smaller wok pan).
The point is not to have a perfectly round egg; after all, the flavor is paramount here! The one-pot curry is ready in less than 20 minutes, and to make it flavorful while saving time, you will need the red Goan paste.
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