Egg Drop Curry is a delicious Goan egg preparation. This thick coconut base gravy preparation is invariably made in most Goan houses when fish is not available or during the rainy season when fishing activities in Goa are banned due to rains.
Egg Drop Curry
Course: AppetizersCuisine: indianDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
½ Coconut, freshly grated
2 Onions, chopped
2-3 Garlic cloves
½ tbsp Methi seeds
Little Tamarind
3-4 dry red Chilies, whole
1 tbsp Turmeric powder
1 tbsp red Chili powder
Salt accordingly
Water
3-4 Eggs
Chopped Coriander
Directions
- In a mixer, blend together one chopped onion, grated coconut, methi seeds, tamarind, dry red chilies, and spices. Make a coarse paste, adding water as required.
- Heat some oil in heavy bottomed utensil. Add garlic cloves and chopped onion to it.
- Cook them for 3 minutes. Once the onions turn pink, add the masala paste. Cook this vigorously for 5-6 minutes.
- Add some water to it. Bring this curry to boil by cooking for 10 minutes.
- Now as the curry is simmering, break the eggs and add them to the curry one by one without beating them.
- Poach these eggs for 6-7 minutes. Garnish them with fresh coriander and cook for 3-4 minutes.
- Serve hot with steamed rice.
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