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Hot & Spicy Egg Vindaloo

Servings: 4 people
Cuisine: Indian
Course: Main Course
Time: 40 minutes
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Turn up the heat with the Hot & Spicy Egg Vindaloo. A popular Goan curry with the perfect blend of tangy and savory. Influenced by Portuguese cuisine. 

Ingredients

  • 4 eggs
  • 3 tbsp oil
  • 1 medium onion finely chopped
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric powder (haldi)
  • 2 tsp tamarind pulp
  • 1 tsp brown sugar

For the Vindaloo masala

  • 1 tbsp cumin seeds (jeera)
  • 1 tbsp coriander seeds (dhania)
  • 1/8 tsp fenugreek seeds (methi dana)
  • 8 peppercorns
  • 6 cloves
  • 4 green cardamoms
  • 1" piece of cinnamon
  • 8-10 Kashmiri red chillies
  • 2 tbsp ginger garlic paste
  • 4 tbsp vinegar

Instructions

  • To begin, hard boil the eggs. Peel and make gashes along the length so that the masala can soak in.
  • Prepare the vindaloo paste by grinding together Kashmiri red chillies, ginger garlic paste, cinnamon, cloves, peppercorns, cumin seeds, coriander seeds, and fenugreek seeds with white vinegar into a smooth paste. Add a bit of water if required. You can de-seed the chillies if you want it less spicy. Keep aside.
  • Heat 1 tbsp of oil in a pan. Saute the eggs until they lightly colorize. This adds extra flavor to the egg curry.
  • In the same pan, heat 2 tbsp of oil. Add in the chopped onions and saute until translucent.
  • Add the vindaloo paste, salt, and turmeric powder. Mix well and cook until the oil begins to appear on the sides.
  • Now add in the boiled eggs and mix until they are well coated. Add water to make the gravy and bring it to a boil.
  • Add in the tamarind paste and brown sugar. Mix well, reduce the heat, and continue to cook for a few minutes.
  • Adjust the gravy as per your taste. Check the salt and add more if required. The Hot & Spicy Egg Vindaloo is ready to serve.

Video


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Dr. Preeti Chauhan.


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