Goan Egg Curry with Tamarind and Coconut

If you enjoy Indian spicy egg dishes, you will for sure want to try this one. Spices, sweet tamarind and coconut come together to make a delightful gravy that smoothers the egg with goodness. Local farm fresh eggs were used in this dish. What a treat and a great deal for $2.00 a carton.

I adapted this recipe from 1,000 Indian Recipes by Neelam Batra. I do enjoy cookbooks with illustrations, but I can ensure you that the quality of the offerings more than make up for the absence of gorgeous shots. Not strictly vegetarian, but no matter, as this thick volume of delights is sure to please those who prefer not to have meat on their plate. I know of a few fellow food lovers who enjoy this cookbook as much as I do. When stuck for a dinner plan, I often find myself flipping through the pages. Great ideas from throughout India. There are many easy Indian recipes that you will find to inspire your cooking and helpful ideas for homemade spice blends, condiments, appetizers, soups, salads, sides, vegetables, cheese, eggs, legumes, curries, rice, breads and desserts, in addition to meat dishes and beverages. Now, I don't eat meat, but if I did, this would be an ideal book to consult. Menu suggestions are also informative as is the glossary. Surely this is one of my most treasured cookbooks and I enjoy adapting the recipes to suit my preferences. The exploration continues … good eats.

Goan Egg Curry with Tamarind and Coconut

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on April 4, 2012 Hard-boiled eggs simmered in a creamy, tart and spicy gravy Print this recipe Ingredients: 8 large eggs Paste: 2/3 cup dried unsweetened coconut 1 clove garlic 1 tablespoon ground coriander 1 teaspoon ground mustard powder 2/3 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 1/4 teaspoon cloves 1 star anise 1/2 teaspoon cayenne pinch of asafoetida Curry: 2 tablespoons sesame oil 1 medium onion, chopped 2 green chilies, seeded and minced 2 tablespoons tamarind pulp 2 1/2 cups water 1 1/2 teaspoons sea salt, or to taste 1/2 cup + 2 tablespoons coconut milk handful of fresh parsley, chopped Instructions: Place 6 of the eggs in a medium saucepan and cover with water. Bring to a boil and cook for two minutes. Remove from heat, cover the pan, and let the eggs sit for 10 minutes. Plunge the eggs into a bowl of cold water, then peel and cut lengthwise. Set aside. In a food processor or blender (I used my trusty Magic Bullet), combine the ingredients for the paste and add a few teaspoons of water. Blend until you have a relatively smooth paste, adding more water if necessary. Set aside. Heat the oil in a large saucepan or wok over medium heat. When hot, toss in the onion and fry for 5 - 6 minutes or until it turns a golden brown. Stir in the chilies and the spice paste, and fry for another 5 minutes. Add the tamarind, water and salt. Bring to a boil, then reduce the heat to a medium-low, cover, and simmer for 15 minutes or until the sauce is smooth. Now add 1/2 cup of coconut milk and simmer for another 10 minutes. Meanwhile, lightly beat together the remaining 2 tablespoons of coconut milk and the remaining 2 eggs. Add this to the curry, stir, and simmer until the eggs come together, about 2 - 3 minutes. Finally, add the hard-boiled eggs and gently simmer for another 5 minutes. Serve hot and garnish with fresh chopped parsley. Makes 4 - 6 servings

More Indian egg recipes you are sure to enjoy from my kitchen:
Egg Pakoras
Eggs Vindaloo
Shahi Egg
Egg Masala Curry in a Spicy Tomato Gravy

On the top of the reading stack: cookbooks featuring grains

Audio Accompaniment: Vic Chesnutt