Egg Curry (Goa Baida Curry)
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8 eggs
Oil for frying
2 cloves garlic
1 large onion
1 green chilli
1 teaspoon ground coriander seeds
Oil for frying
½ teaspoon chilli powder
1 teaspoon poppy seeds
1 teaspoon ground cumin seeds
½ inch slice creamed coconut
3 tablespoons water
1 piece tamarind, soaked in
1 tablespoon hot water
Salt to taste
How to make Egg Curry (Goa Baida Curry)
METHOD:
1. Squeeze and strain the husk, use only the water.
2. Hard-boil the eggs, peel and deep fry in hot oil till golden brown. Keep aside.
3. Mince the garlic, onion and green chilli. Fry with the coriander in a little oil, for five minutes.
4. Add the chili powder, poppy and cumrnin seeds and cook for one minute.
5. Add the coconut and three (U.S. five) tablespoons water, simmer for five minutes.
6. Put in the eggs; add the tamarind liquid and the salt.
7. Cook for 20 minutes. Serve with rice.
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anila, karachi