During the season of Lent, when many families set aside meat and turn to simpler meals, eggs take on an important role in the kitchen. In many Goan homes, egg drop curry is a comforting meal that quietly appears on the table when food is modest but filling. This fragrant coconut-based gravy, gently spiced and simmered, becomes even more special when beaten eggs are slowly poured in, forming soft ribbons that float through the velvety sauce.
What makes it truly meaningful is not just the flavour but its purpose. During Lent, eggs provide a wholesome, accessible source of protein, helping sustain strength when richer foods are set aside. Ladled over steaming rice, it is simple, satisfying, and deeply comforting, reflecting the season’s spirit, with humble ingredients that nurtures both body and soul when prepared with care and shared with family.
Eggs themselves are a nutritional powerhouse. They are rich in high-quality protein that builds and repairs muscles, contain essential vitamins like B12 and D, minerals such as iron and selenium, healthy fats, and choline, which supports both brain and heart health, making them a simple yet complete way to stay strong and healthy.
What makes it truly meaningful is not just the flavour but its purpose. During Lent, eggs provide a wholesome, accessible source of protein, helping sustain strength when richer foods are set aside. Ladled over steaming rice, it is simple, satisfying, and deeply comforting, reflecting the season’s spirit, with humble ingredients that nurtures both body and soul when prepared with care and shared with family.
Eggs themselves are a nutritional powerhouse. They are rich in high-quality protein that builds and repairs muscles, contain essential vitamins like B12 and D, minerals such as iron and selenium, healthy fats, and choline, which supports both brain and heart health, making them a simple yet complete way to stay strong and healthy.
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Goan Egg Drop Curry - II
(Serves 6)
Spice Paste
Ingredients:
1 onion (sliced)
1 and 1/2 cups grated coconut
4 large cloves of garlic
1/2-inch ginger
few coriander stems
1/2 teaspoon turmeric powder
1 and 1/2 tablespoons Goan garam masala
a small ball of tamarind
2 tablespoons oil
Method:
Heat oil in a skillet and fry the onion slices until light brown. Stir in the grated coconut and roast well on medium heat. Incorporate the garlic, ginger and coriander stems, toss for a couple of minutes. Sprinkle the turmeric powder and garam masala, mix well and shut off the flame. Set aside to cool and grind with tamarind and water to a fine paste.
Gravy
Ingredients:
8 large eggs
1 large onion (finely chopped)
1 large tomato (finely chopped)
1 sprig of curry leaves
2 long green chillies (slit)
2 cups water
a pinch of sugar
few coriander leaves (chopped, for garnishing)
2 tablespoons oil
salt
Method:
In a pan, heat oil and sauté onion until translucent. Add curry leaves, the tomato and cook until soft and pulpy. Incorporate the ground spice paste and fry well. Rinse the blender jar with water and add to the pan. Season with sugar and salt.
When the gravy comes to a boil, lower the heat and bring to a simmer. Break one egg at a time into a container (measuring cup or tea cup) and gently slide eggs into the gravy, each one inches apart. Add the green chillies, cover the pan and let the eggs cook undisturbed for 5 minutes. (Do not stir the curry or swirl the pan.)
Garnish with coriander leaves.
Serve curry with steaming hot rice.
To read click here: Copyright & Privacy Policy
Goan Egg Drop Curry - II
(Serves 6)
Spice Paste
Ingredients:
1 onion (sliced)
1 and 1/2 cups grated coconut
4 large cloves of garlic
1/2-inch ginger
few coriander stems
1/2 teaspoon turmeric powder
1 and 1/2 tablespoons Goan garam masala
a small ball of tamarind
2 tablespoons oil
Method:
Heat oil in a skillet and fry the onion slices until light brown. Stir in the grated coconut and roast well on medium heat. Incorporate the garlic, ginger and coriander stems, toss for a couple of minutes. Sprinkle the turmeric powder and garam masala, mix well and shut off the flame. Set aside to cool and grind with tamarind and water to a fine paste.
Gravy
Ingredients:
8 large eggs
1 large onion (finely chopped)
1 large tomato (finely chopped)
1 sprig of curry leaves
2 long green chillies (slit)
2 cups water
a pinch of sugar
few coriander leaves (chopped, for garnishing)
2 tablespoons oil
salt
Method:
In a pan, heat oil and sauté onion until translucent. Add curry leaves, the tomato and cook until soft and pulpy. Incorporate the ground spice paste and fry well. Rinse the blender jar with water and add to the pan. Season with sugar and salt.
When the gravy comes to a boil, lower the heat and bring to a simmer. Break one egg at a time into a container (measuring cup or tea cup) and gently slide eggs into the gravy, each one inches apart. Add the green chillies, cover the pan and let the eggs cook undisturbed for 5 minutes. (Do not stir the curry or swirl the pan.)
Garnish with coriander leaves.
Serve curry with steaming hot rice.
