Egg Drop Curry is what my mother used to prepare for any surprise guest visits at home. Its easy to make, its rich with flavor and its filling to tummy. I prefer this curry to hard-boiled egg curry (which is common in Indian cuisine) because this process helps the yolk also to absorb the flavors from the gravy. My mother used to prepare it in a simple onion, tomato gravy, but yesterday for dinner, I wanted to give some Goan flavor to this recipe. Though I never got a chance to visit Goa, from food documentaries I have watched and the other blogs I have learnt that Goan cuisine which is highly influenced from Portuguese, is chili hot, spicy, and pungent. Items made from rice, fish, and coconut abound in nearly every Goan meal. I wanted to taste these flavors with some simple preparation and so chose this egg recipe. It was spicy hot, tangy and the flavor of coconut was awesome with poached eggs.
I have adapted this recipe from here. The recipe called for fresh grated coconut, but I have used dried coconut flakes and used dried red chilies instead of kashmiri red chilies. Though the end result was good in flavor and spice, I guess kashmiri red chilies would have give brighter color. Try this recipe at home with flavors of Goa and give a new dimension to the regular egg curry. I served it with steamed rice and I think coconut rice goes really well with it.
Goan Egg Drop Curry
Onion: 1 medium, chopped
Tomato: 1 medium, chopped
Garlic Cloves: 3, minced
Coconut Milk: 1/2 cup
Salt: 1 tsp
Red Chili Powder: 1 tsp (Optional)
Vegetable Oil: 2 tbsp
Water: 3 cups
Coriander Leaves: for garnish
Ingredients for Ground Masala Paste:
Desiccated Coconut Flakes: 4 tbsp (Use fresh grated coconut if available)
Dried Red Chilies: 5 (Use Kashmiri Red Chilies if available)
Coriander Seeds: 1 tbsp
Cumin Seeds: 1 tsp
Garlic: 4 cloves
Turmeric Powder: 1/2 tsp
Tamarind: 1 small ball, grape size
- Dry roast coconut flakes, red chilies, coriander seeds, cumin separately and transfer to the blender. Add tamarind, garlic, turmeric powder and little water and grind to a thick paste. Set aside
- In a wide non-stick pan, heat the oil and add garlic and onions and saute for few mins until translucent
- Add tomatoes, salt and cook until tomatoes are mushy
- Add the ground paste and red chili powder and cook until the paste comes together and leaves oil at the edges
- Add 3 cups of water and bring to boil.
- Drop each egg with a little gap between each other and cover cook for 5-7 mins until eggs are cooked and the gravy is reduced (Insert a knife/fort into the yolk and if it comes out clean, the egg is cooked)
- Add coconut milk and slightly tilt the pan so that coconut milk is spread and eggs are covered with the gravy
- Cook for 2 more mins and garnish with coriander leaves
- Do not cook more than 2 mins after adding coconut milk, it may curdle.
- During cooking process eggs may stick to the bottom of the pan, so occasionally move the eggs in the gravy with a light hand without breaking them.
- You can skip the coconut milk if you do not have it and tastes equally good.