Hot & Spicy Egg Vindaloo
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.
Servings: 4 people
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.