Goan Egg Curry
Creamy coconut curry with hard-boiled eggs in a fragrant tomato sauce—ready in 20 minutes. A comforting Goan classic that tastes like you cooked all day.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
- 4 whole eggs
- 1 medium onion
- 1 can (14 oz) canned tomatoes
- ¾ cup coconut milk
- 1 tablespoon ginger-garlic paste
- 1.5 teaspoon curry powder (or garam masala)
Instructions
- 1
Bring a small pot of water to a rolling boil over high heat. Carefully lower the 4 eggs into the water using a spoon.
- 2
Boil the eggs for 10 minutes, then drain and transfer to a bowl of cold water to stop them cooking.
- 3
While eggs cool, slice the onion in half lengthwise from root tip to root tip, then place flat side down and slice crosswise into half-moon pieces about 1/4 inch thick.
- 4
Heat 1 tablespoon of oil in a 10-inch skillet over medium heat until it shimmers and moves quickly when you tilt the pan, about 60 seconds.
- 5
Add the sliced onion and cook, stirring once every 20 seconds, until the onion is soft and the edges are pale golden, about 5 minutes.
- 6
Add the 1 tablespoon ginger-garlic paste and the 1.5 teaspoons curry powder, then stir continuously for 30 seconds until the spices smell deeply fragrant and stick slightly to the bottom.
- 7
Pour in the 1 can (14 oz) of canned tomatoes with their liquid and use a wooden spoon to break up any large pieces, stirring until combined.
- 8
Peel the cooled eggs under cool running water by gently rolling and cracking the shell all over, then carefully strip away the shell and place each egg on a plate.
- 9
Pour the 0.75 cup coconut milk into the skillet and stir until the mixture looks uniform and creamy, about 30 seconds.
- 10
Reduce heat to medium-low and simmer for 3 minutes until the sauce thickens slightly and the color deepens to reddish-brown.
- 11
Gently slide the peeled eggs into the sauce and simmer for 2 more minutes to warm them through.
- 12
Taste the curry and add salt and pepper to your liking, stirring gently once.
- 13
Divide the curry evenly between two shallow bowls, making sure each bowl gets 2 eggs and an equal amount of sauce.
Tools you’ll need
- small pot
- bowl
- 10-inch skillet
- cutting board
- chef's knife
- wooden spoon
- slotted spoon
- two shallow bowls
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