Goan Egg Curry

Ingredients

• - 6 Eggs-full boiled and shelled
• - ½ cup: Coconut cream
• - ¾ cup: Coconut-grated
• - 2 cups: Grated tomatoes
• - 6 cloves: Garlic
• - 2 tsp: Chopped ginger
• - 2 cups: Grated onions
• - 2-3 : Green chillies-slit
• - 2 tbsp: Chopped coriander leaves, for garnish
• - 2 tbsp: Cumin-roasted
• - 1 tbsp: Tamarind paste
• - 2-4 : Whole dried red peppers-roasted
• - 2 tbsp: Coriander seeds-roasted
• - 1 tbsp: Poppy seeds-roasted
• - 8-10 : Curry leaves
• - 1 tsp: Garam masala
• - 1 tsp: Turmeric
• - ¼ cup: Oil
• - 1 ½ tbsp: Salt

Method

• - Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
• - Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.
• - Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again. Add about 2 cups: water and mix well. When it comes to a boil, lower heat and simmer 8-10 minutes.
• - Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes.
• - Add eggs and serve hot garnished with the coriander leaves.