Serves: 4
Total Calories: 233
1. Prepare the tamarind paste and coconut milk. Then, in a medium saucepan, place 6 eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until the eggs are hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, shell them, then cut them in half lengthwise.
2. In a food processor or a blender, process together the coconut, garlic, coriander, mustard seeds, cumin, turmeric, cinnamon, cloves, and star anise to make it as smooth as possible.
3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes. Add the green chili pepper and the coconut-spice mixture and stir another 5 minutes. Add the water, tamarind paste, and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is smooth, about 15 minutes. Then add 1/2 cup coconut milk and bring to a boil over medium heat.
4. In a small bowl, lightly beat the 2 tablespoons coconut milk and the 2 remaining eggs (discard the yolks, if you wish to). Pour this mixture into the curry and stir lightly to mix, until the eggs are firm, about 2 minutes.
5. Then add the hard-boiled eggs and simmer over medium-low heat about 5 minutes to blend the flavors. Serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Goan Egg-Drop Curry with Coconut and Tamarind recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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