Sunday, August 30, 2009

Goan Egg Curry

Most families from the Konkani speaking community have a 'family deity' temple in Goa. Goa, best known for its beaches, food and as a great holiday destination also houses a whole lot of temples and churches.
I remember my friends from school who would be so awed that Goa is my temple town !! Our 'kuladevi' (family deity) is Shantadurga and there is this really beautiful temple in Goa that we have often visited when we were kids.

goan egg curry

Rice, coconut and fish is the staple food in most homes in Goa. The cooking styles of the Hindu and Catholic community in Goa varies slightly, in that, the Catholic style of cooking generally uses more vinegar. There is a lot of Potuguese influence in the this cuisine.
The Hindus do not eat fish/meat on Mondays ('Shivraak', the day they pray to Lord Shiva) and do not eat beef for religious reasons.
There are a lot of fresh spices used in this cuisine and along with the coconut, it adds a lot of flavour to any dish.

This recipe was written down in a big hurry, from a recipe book at my uncle's place. He is a great cook and the lunch that day was all Goan cuisine, made from this book. This egg curry was brilliant and I have made it many times after that.
Cant remember the name of the book or author - will definately update it once I check with them.

What you need -

6 eggs
1 cup grated coconut
4 red chillies
1 tsp cumin seeds
1 tsp mustard seeds
5 cloves garlic
1/4" piece of ginger
1 tsp turmeric
1 onion
1 tomato
2 tsp tamarind extract / extract from a few rinds of kokum soaked in water
1 tbsp chopped coriander leaves

What you do with it -

Hard boil the eggs and cut in half
Grind coconut, chillies, cumin, mustard, garlic and ginger to a paste
Mix in with tumeric and tamarind extract / kokum water
Slice the onion and chop the tomato
Fry onions in a kadai till it turns brown and add the ground masala, salt and chopped tomato
Fry for 2 more mins and add a cup of water and bring to a boil
Cook for 5 mins
Place the eggs over the masala
Cover the pan and cook for 4-5 mins
Garnish with chopped coriander leaves

12 comments:

Vani said...

Curry looks great, Arch! My husband's famly is Konkani and their kula devi is Shantadurga in Goa too :)

Nags said...

i have seen this a bunch of times and always make a mental note to try! bookmarked this time :)

Miri said...

I am always looking for good egg curry recipes - this one looks awesome!!!

Miri

Jaya Wagle said...

That is a yummy curry. My MIL makes it similar except she breaks the raw eggs in it and poaches them.
My family's kula deveta is Shanta Durga and I loved going to Goa as a kid during festival time.
Thank you for visiting my blog and the great tip. I will look up the book in the library. :)

Priti said...

Very tempting..looks gud..bookmarked it..

Subhie Arun said...

loosk grt...and lovely click too..will try next time!frst time here..u have wonderful collection..will keep visiting.

Sushma Mallya said...

Looks spicy & delicious arch...nice click too..thanks for dropping by and giving such wonderful comments...do keep in touch and take care

burpandslurp said...

That looks absolutely delectable and lip-smacking! It would be So good with some good crusty bread...I suppose you eat this with rice though?

forkbootsandapalette said...

Egg curry looks mouthwatering...and im sure it tastes just that way too..

Ash said...

Hey Arch.. tried this out..was great:).Had it with Chapattis though I guess it tastes good with rice too..

Anjali said...

Hi,
I tried your recipe and it turned out great (inspite of using dessicated coconut instead of fresh. You seem to have a whole bunch of interesting recipes which I hope to try out soon! Thanks for posting.
Anjali
p.s can I ask why your blog name is 'arch'; are you an architect ?

Asmita said...

I have been to pray at Shantadurga many times and it is a beautiful temple.
As I read this recipe it sounds like an authentic Goan recipe and cannot wait to try it. (My husband's family is also from Goa).
Will keep you posted when I try it out.

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