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.
Servings 4 People
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.