This recipe for Egg Vindaloo came about after I had a conversation with my Indian friend. I asked her what she cooks for Easter. She told me one of the dish that her mom made was pork vindaloo. Since my family and I don’t eat pork, I decided to substitute the recipe with eggs, and later realized how appropriate it was for Easter.
Vindaloo is a Goan curry/base made from vinegar, sugar, red chilies and spices. Goa is 25th State of India, which was annexed from the Portuguese in 1961. It is situated in the South-West region of India. It is famous for it beaches and was featured in the Matt Damon’s movie The Bourne Supremacy. Goa was a colony of Portugal for almost 450 years. So it is natural to find Portuguese influence in the Goan cuisine.
Depending on the type of red chilies used, Vindaloo can be fiery and hot, or mild. I made the mild version of it which ended up sweet, tangy with a touch of heat. I hope you enjoy this recipe for egg vindaloo and and try it. Enjoy!!
5 hard boiled eggs
4 dry red chilies
2 medium onions
4 cloves of garlic
1 tsp cumin seeds
1/2″ cinnamon stick
4-5 tbsp of vinegar
1 tbsp sugar
1/2 tsp garam masala
3 tbsp oil
salt as per taste
1 1/2 cup water
- Grind red chilies, garlic, ginger, cumin seeds, cinnamon stick and 2 tbsp of vinegar. Grind it to a smooth paste.
- Chop onion finely and set it aside
- In a small bowl combine sugar and rest of vinegar and mix properly.
- Heat oil in a sauce pan and add the chopped onions. Saute them until golden brown.
- Next add the ground paste and salt. Saute it some more with a sprinkling of water.
- Add vinegar and sugar solution, garam masala and water. Simmer for a minute
- Lower the eggs gently into the curry and simmer further until it has thickened.
- Remove from heat and serve it hot with rice or rolls.
- You can either serve the eggs whole or cut it in half.
- It tastes best with boiled rice. I serve it with Jasmine rice and it went well with it too.