I have fond memories of my mother preparing this curry and it was a joy to watch her as she dropped one egg at a time into the simmering gravy. A common classic prepared with coconut and spices where fish is substituted with eggs. Quick and easy to make especially when you are running out of time, fish or meat. Moreover, the eggs don’t have to be boiled and peeled. They just have to be cracked open and dropped into the gravy. Eaten with rice, this curry is slightly sweet and delicious with the poached eggs.
For perfectly poached eggs, use a wide bottomed pan to ensure there is enough room for each egg to cook. There should be sufficient gravy so that the eggs do not stick to the bottom of the pan. Crack eggs into a container (measuring cup or tea cup) and then gently slide them. By doing so, the egg will remain intact and bits of shells can be prevented from slipping into the gravy. Eggs have to be incorporated when the curry begins to boil. Lower the temperature so it simmers. Too cold or too aggressive of a boil can separate the yolks from the whites or break the yolk. Cover the pan and let the eggs cook undisturbed. Do not stir or swirl the pan. A tip I learned from my mother is to season the gravy before adding the eggs. Follow the above tips to serve up the perfect egg drop curry.
For perfectly poached eggs, use a wide bottomed pan to ensure there is enough room for each egg to cook. There should be sufficient gravy so that the eggs do not stick to the bottom of the pan. Crack eggs into a container (measuring cup or tea cup) and then gently slide them. By doing so, the egg will remain intact and bits of shells can be prevented from slipping into the gravy. Eggs have to be incorporated when the curry begins to boil. Lower the temperature so it simmers. Too cold or too aggressive of a boil can separate the yolks from the whites or break the yolk. Cover the pan and let the eggs cook undisturbed. Do not stir or swirl the pan. A tip I learned from my mother is to season the gravy before adding the eggs. Follow the above tips to serve up the perfect egg drop curry.
Goan Egg Drop Curry
(Serves 6)
Ingredients:
6 large eggs
1 large onion (chopped)
1 large tomato (chopped
2 long green chillies (slit)
1 cup tamarind water
2 cups water
half a bouillon cube
1/2 teaspoon sugar
few coriander leaves (chopped, for garnishing)
2 tablespoons oil
salt
Grind to a paste (with water)
2 cups grated coconut
8 red dried Kashmirichillies
2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1/2 teaspoon turmeric powder
Method:
Heat oil in a 10” wide bottomed pan and saute the onion. When translucent, add the tomato, cook till soft and pulpy. Stir in the ground paste and fry well.
Add tamarind water after passing it through the blender jar used for grinding. Adjust the consistency of the gravy by adding 2 cups of water.
Season the gravy with bouillon cube, sugar and salt.
When the curry 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.
(Serves 6)
Ingredients:
6 large eggs
1 large onion (chopped)
1 large tomato (chopped
2 long green chillies (slit)
1 cup tamarind water
2 cups water
half a bouillon cube
1/2 teaspoon sugar
few coriander leaves (chopped, for garnishing)
2 tablespoons oil
salt
Grind to a paste (with water)
2 cups grated coconut
8 red dried Kashmirichillies
2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1/2 teaspoon turmeric powder
Method:
Heat oil in a 10” wide bottomed pan and saute the onion. When translucent, add the tomato, cook till soft and pulpy. Stir in the ground paste and fry well.
Add tamarind water after passing it through the blender jar used for grinding. Adjust the consistency of the gravy by adding 2 cups of water.
Season the gravy with bouillon cube, sugar and salt.
When the curry 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.
