A scrumptious coconut-based green curry, mildly spiced and perfect for children. It is tasty 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 incredibly 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 Green Egg Drop Curry
(Serves 4 or 6)
Ingredients:
8 large eggs
1 onion (chopped)
2 long green chillies (slit)
1 tomato (chopped)
2 cups water
1 cup tamarind water
1/2 a bouillon cube
a pinch of sugar
2 tablespoons of oil
salt
Grind to a fine paste (with 1 cup water)
1 cup fresh grated coconut
4 long green chillies
1 cup coriander leaves
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
10 whole black peppercorns
4 large cloves of garlic
1 tablespoon coriander seeds
Method:
Heat oil in a 10-inch 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, if desired.
Serve curry with steaming hot rice.
(Serves 4 or 6)
Ingredients:
8 large eggs
1 onion (chopped)
2 long green chillies (slit)
1 tomato (chopped)
2 cups water
1 cup tamarind water
1/2 a bouillon cube
a pinch of sugar
2 tablespoons of oil
salt
Grind to a fine paste (with 1 cup water)
1 cup fresh grated coconut
4 long green chillies
1 cup coriander leaves
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
10 whole black peppercorns
4 large cloves of garlic
1 tablespoon coriander seeds
Method:
Heat oil in a 10-inch 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, if desired.
Serve curry with steaming hot rice.
