Goan Egg Curry Recipe | Anda Curry | Easy & Quick Egg Curry | Chef Sanjyot Keer

Full written recipe for Egg goan curry Prep time: 10-15 minutes Cooking time: 15-20 minutes Serves: 4-5 people For coconut paste Ingredients: • Fresh Coconut ½ cup (grated) • Kashmiri red chillies 12-14 no. • Black pepper corns 6-7 nos. • Jeera 1.5 tsp • Coriander seeds 2 tbsp • Ginger 1 inch • Lehsun (Garlic) 5-6 cloves • Haldi powder (Turmeric) ½ tsp • Tamarind pulp 2 tbsp • Water as required • Pinch of salt Method: • Add all the ingredients in a grinding jar, add water as required and grind into a fine paste. Keep he paste aside to be used later for making the curry. For making the curry Ingredients: For egg frying: • Oil 1 tsp • Boiled eggs 8 - 10 nos. • Salt a pinch • Black pepper powder a pinch • Turmeric powder a pinch For curry: • Oil 1 tbsp • Onions ½ medium size (chopped) • Green chillies 1-2 nos. (slit) • Prepared coconut paste • Hot water as required 1 - 1.5 litres • Kokum 3-4 nos. • Coconut milk 1/4th cup (optional) Method: • For frying egg, set a pan on medium heat, add oil, boiled eggs, sprinkle salt & black pepper powder a pinch and turmeric powder, and cook until the eggs are golden brown in colour, stir while cooking so the eggs get evenly coloured and seasoned. Keep aside to be used later in the curry. • For curry, set a pan on medium heat, add oil, onions and green chillies, cook until the onions are light golden brown in colour. • Further add the prepared coconut paste and cook for 2-3 minutes on medium flame. • Add 1-1.5 litre of hot water or also you can add as per your preference to adjust the consistency of the gravy. • Further add kokum, mix and bring to a boil on high flame. • Lower the flame and cook further for 10-12 minutes. While cooking the curry will thicken in texture and consistency. • Now after the cooking, the consistency must have thickened by now, so add the fried egg and cook on medium low heat for 2-3 minutes. • Taste the curry and adjust the salt as per taste. • Now, cover and cook on medium flame for 2-3 minutes. • Add the coconut milk to make the curry richer and more delicious, though the addition is optional, but it’s advised to add. • Lower the flame and stir well, cook for 1-2 minutes, do not overcook. • The goan egg curry is ready, serve hot with rice or neer dosa. The Music I use in All my videos - https://bit.ly/3g4OjmW​​​​​​​ (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq​​​​​​​ Instagram - https://goo.gl/rK6wFS​​​​​​​ Twitter - https://goo.gl/lDfrrQ​​​​​​​ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N​​​​​​​ Instagram - https://goo.gl/ayTNL​​