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.
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 -
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
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