Baked Goan Egg Curry with Toasted Spices and Coconut Cream

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A rich and aromatic Goan egg curry baked to meld flavors of toasted spices, coconut cream, and tangy tamarind in a luscious sauce. This Indian recipe, ready in about 60 minutes, pairs hard-boiled eggs, grated coconut, dry red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 hard-boiled eggs
• 3/4 cup grated coconut
• 4 dry red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1/2 tsp mustard seeds
• 1 tbsp tamarind paste
• 5 garlic cloves
• 1 large onion, finely chopped
• 1/2 tsp turmeric powder
• 3 tbsp cooking oil
• 1 cup water
• 1 1/2 tsp salt
• 1/2 cup coconut cream

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Dry roast 4 dry red chilies, 1 tbsp coriander seeds, 1 tsp cumin seeds, and 1/2 tsp black peppercorns in a skillet over medium heat for 2-3 minutes until fragrant; grind to a powder.
2. Step 2: In the same skillet, heat 3 tbsp cooking oil and add 1/2 tsp mustard seeds; when they pop, add 1 large finely chopped onion and 5 minced garlic cloves, sautéing for 6-7 minutes until golden and softened.
3. Step 3: Add the ground spice powder, 1/2 tsp turmeric powder, 1 tbsp tamarind paste, 1 1/2 tsp salt, and 3/4 cup grated coconut to the skillet; stir and cook for 4 minutes until the mixture is dry and aromatic.
4. Step 4: Pour in 1 cup water, bring to a simmer, and cook for 5 minutes until the sauce thickens slightly.
5. Step 5: Peel 6 hard-boiled eggs and prick them gently with a fork; add them to the sauce, turning to coat evenly.
6. Step 6: Transfer the entire mixture to a baking dish, pour 1/2 cup coconut cream over the top, and bake uncovered for 20 minutes until bubbling and slightly thickened.
7. Step 7: Remove from oven and serve hot with steamed rice or bread.