Goan Tantiam Koddi (Egg Curry)

Goan Tantiam Koddi (Egg Curry)
Goan Tantiam Koddi (Egg Curry)
Whether had with whole boiled eggs, or as an egg drop style, there's no denying that this is an absolutely delicious dish. This also happens to be one of the most requested dishes by my lovely daughter. She prefers the eggs to be whole, and not to be broken in the curry, because it's messy that way. :)

8 eggs
6 dry red chilies
4 cloves garlic
1 teaspoon coriander seeds
1 teaspoon turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon cumin
3 tablespoon desiccated or fresh grated coconut
1 onion (chopped fine)
1/4 cup tamarind concentrate
1 cube chicken stock
2 cup coconut milk
1/4 cup coriander for garnish
Salt to taste


1. Hard-boil, peel and prep the 8 eggs.

2. Grind together: 6 dry red chilies, 4 cloves garlic, 1 tsp coriander seeds, 1 tsp turmeric, 1/2 tsp mustard seeds,1/2 tsp cumin and 3 tbsp desiccated coconut.

3. Grind to a smooth thick paste.

4. Finely chop one medium sized onion and sauté till brown.

5. Add the spice paste to the sautéed onions and fry for another 3 - 5 minutes.

6. To this mix add 1/4 cup tamarind concentrate and one cube of chicken stock.

7. Add two cups of coconut milk.

8. Bring to a boil and then add the eggs to the gravy. If you're going to make this as an "Egg Drop Curry", please see Variation note below.

9. Let the curry cook on low heat for around 10 minutes. Test for salt, and add more if required. 

10. Garnish with some finely chopped coriander.

11. Enjoy on steamed rice!

A variation, and my personal preference would be to break raw eggs into the gravy at the time of adding the hard boiled eggs. It gives the curry a whole other spin, and is called "Egg Drop Curry". Experiment and see which version you prefer more.

Please feel free to reach out to me with feedback and/or suggestions at ddsouza@gmail.com

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