This recipe comes from my friend Becky who made it for us one night while we were all on a vegetarian diet. I remembered the sauce being heavenly, with a velvety texture and packed with flavors. And since I just made it the night before last, I know it really does taste as good as I remembered, and it wasn’t just our meat-starved appetites crying out for substance and flavor beyond what a piece of spongy, pale tofu offers.
If you’ve ever eaten at Seattle’s Cedars Indian Restraunt, this dish reminds me a lot of their butter chicken, which is simply put, KILL-ER. (PS, I have to admit, I had no idea where Goa is– it’s on the southwest coast of India) This is fabulous to make when you don’t have meat thawed or on hand or whatever, but I think next time I will make it with lamb.
Thanks, Becky, and everyone else, enjoy!!
Egg Curry Goan Style
3 T peanut or canola oil
1 med. red onion, coarsely chopped
3 to 6 fresh hot green chilies, coarsely chopped
2 t peeled and coarsely chopped garlic
1 T peeled and very finely chopped fresh ginger
1 t ground cumin
1 t ground coriander
1 t cayenne
1/4 t ground turmeric
2 med tomatoes chopped
2 t tomato paste
1/2 t whole brown mustard seeds
about 30 fresh curry leaves, if available
1 1/2 cups coconut milk from a well shaken can
1 1/4 t salt, or to taste
8 to 12 hard-boiled eggs, peeled and cut into halves lengthwise
1 lightly packed cup coarsely chopped fresh cilantro
Put 2 T of the oil in a large skillet and set over medium-high heat. When hot, add the red onion and stir and fry until lightly browned. Add the green chilies, stir and fry for another minute, then put in the garlic and ginger Continue to stir and fry for 2 minutes. Add the cumin,coriander, cayenne, and turmeric, stir for 1 minute, then add the tomatoes and tomato paste and cook, stirring often, until the tomatoes have softened. Add 3/4 cup of water and bring to a simmer. Cover and simmer gently for 5 minutes.
Empty the contents of the pan into a blender or food processor. Puree, pushing down with a rubber spatula if needed, until you have a paste.
Clean out the skillet you used earlier and heat the remaining 1 T oil over medium-high heat. When hot, put in the mustard seeds. As soon as they pop, a matter of seconds, put in the curry leaves. Five seconds later, add the paste from the blender, the coconut milk, and the salt. Stir again and bring to a simmer. Simmer gently for 5 minutes. Gently slip the hard-boiled eggs, cut sides up, into the sauce and simmer gently for 5 minutes, spooning the sauce over the eggs if needed. Scatter cilantro over the top before serving on top of rice.