Goan Style Egg Drop Curry

“Egg drop curry with coconut milk is a delicious side dish made by cracking and dropping eggs in a spicy onion and coconut-based curry. This tastes best when served with rice.

Authentic Goan egg drop curry is a Goan style preparation called “tantyache hooman” and is usually prepared when fish is not available to prepare Goan fish curries.

Egg-Drop curry or “Egg Hooman” was a favorite at my mom’s place. “Hooman” in Konkani language means curry. In Goa, we make different types of coconut based curries to have with rice every day. So, when fish is not available or when don’t eat fish due to some illness, we eat egg-drop curry with rice as is easier to digest than fish curries.

Mostly egg hooman is served to new mothers instead of fish curries. Certain fish like Mackerel contains high levels of mercury and that was the reason why new mothers are not allowed to eat mackerel curry or kingfish curry.

Today I did not have fresh fish at home, but I had some eggs and grated coconut in my fridge. My daughter wanted non-veg curry.  I even did not have dry fish, else I would have had made dry fish curry. So I made this curry for her, just like any other fish curry and said that this is one of the best egg drop curry recipes.

Related posts: Bengali egg curry, Easy egg curry, Egg butter masala , Spicy egg curry

 Let us see the ingredients to make egg drop curry Indian recipe:

1. Eggs: White or brown chicken eggs can be used in making the curry with eggs.
2. Onion: Red onion should be used in making the egg recipe as it will bring out the flavor in the curry.
3. Garlic flakes: Garlic is added to this recipe which enhances the flavor. We usually don’t add garlic to other coconut based fish curry recipes.
4. Coconut: Freshly grated coconut is used in this recipe.
5. Spices: Coriander seeds, dry red chilies, tamarind and turmeric powder is used to provide an authentic Goan taste to this recipe. Use fresh tamarind. But if you cannot get fresh tamarind, use 1 tablespoon tamarind paste. This can be added after the coconut and spices are ground. Any type of dry red chilies can be used. I have used byadgi red chilies.

Steps to make Indian curry with eggs:

1. Grind together freshly grated coconut, coriander seeds, dry red chilies, tamarind and turmeric powder by adding ½ cup water. Add more water if needed while grinding. Ensure that the coconut is finely ground.
2. Heat a kadai/wok, add oil. After the oil gets heated add onion and fry till it turns pinkish.
3. Add chopped garlic, stir and fry till the raw smell of garlic goes away.
4. Pour the ground gravy into the onion garlic mixture in the wok/kadai. Mix well.
5. One by one break and drop egg into the gravy carefully.
6. Discard the shells.
7. Let the egg get slightly cooked in the gravy. While cooking, add some hot gravy on top of the egg so that it gets cooked properly.
8. After some time, add salt to taste and stir well.

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5 from 2 votes

Goan Style Egg Crop Curry

Egg drop curry with coconut milk is a delicious curry made by cracking and dropping eggs in a spicy onion and coconut-based curry. This curry tastes best when served with rice.

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Main Course, Main Dish

Cuisine: Goan, Indian

Servings: 4 People

Author: Raksha Kamat

Equipment

• Mixer grinder
• Kadai / wok

Ingredients

• 3 Eggs
• ½ cup chopped onion
• 5 chopped garlic flakes

For the gravy:

• 4 tablespoon grated coconut
• 2 tablespoon finely chopped onion
• 1 tablespoon coriander seeds
• 1 marble sized ball of tamarind
• 3 dry red chilies
• ½ teaspoon turmeric powder
• Salt to taste
• 2 tablespoon oil

Instructions

• Grind together freshly grated coconut, coriander seeds, dry red chilies, tamarind and turmeric powder by adding ½ cup water.

  Add more water if needed while grinding. Ensure that the coconut is finely ground.
• Heat a kadai/wok, add oil. After the oil gets heated add onion and fry till it turns pinkish.
• Add chopped garlic, stir and fry till the raw smell of garlic goes away.
• Pour the ground gravy into the onion garlic mixture in the kadai. Mix well.
• One by one break and drop egg into the gravy carefully.
• Discard the shells.
• Let the egg get slightly cooked in the gravy. While cooking, add some hot gravy on top of the egg so that it gets cooked properly.
• After some time, add salt to taste and stir well.

Notes

Break the egg from top of the curry and just drop it in the curry. Then with a spoon add hot curry on the egg yolk so that it gets cooked in the hot curry.

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Note: Recipe was published on 17 Nov 2015. Republished with new pinterest image.