Hot & Spicy Egg Vindaloo Recipe

Contents

For the Vindaloo masala Pin it for later

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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.

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

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.

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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.