Egg drop curry

Egg drop curry


6 Eggs

Grind to a smooth paste:

¾ grated coconut

8 Kashmiri chilies

½ tsp turmeric powder

2 tbsp coriander seeds

½ tsp cumin seeds

3 garlic cloves

small ball of tamarind (without seed / shell / strings)


Other ingredients:

1 onion chopped

1 tomato chopped

1 green chili slit

2 tbsp oil

½ maggie cube

¼ tsp of sugar (optional)


1. Take a kadai, add oil and sauté the onion. As they turn translucent add the tomato with 2 tbsp water. Cook till it turns into a paste.


2. Now put the ground masala and the Maggie cube. Wash the mixer and add the masala water into the kadai. Let the curry come to a boil.


3. Break one by one, all six eggs into the kadai at different places (don’t break one on top of each other).


4. Add ¼ tbsp sugar (optional) and slit chili. Cook till the eggs are poached well in the curry. The consistency of the curry can be adjusted to your liking.

5. Add salt to taste

Egg drop curry

Bon appetit.


3 Comments Add yours

  1. Clarence says:

    Good and simple recipe


  2. Serena DCosta says:

    i love my Goan food. Kudos to you for sharing. It reminds me of home and my mom.


  3. Jasmine says:

    Thank you Alves for this receipe my mom used to cook this for us…brings back memories…


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