Egg Vindaloo Goan

Contains: egg

• Black pepper

  3 g

• Cinnamon

  2 g

• Cloves

  4 pc

• Cumin seeds

  4 g

• Egg

  4 pc

• Garlic

  25 g

• Ginger

  15 g

• Kashmiri red chili

  8 pc

• Oil

  40 ml

• Onion

  chopped

  200 g

• Salt

  to taste

• Sugar

  4 g

• Turmeric powder

  2 g

• Vinegar

  40 ml

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Method

1. 1Boil 4 eggs for 9 minutes, peel and set aside.
2. 2Grind Kashmiri chillies, garlic, ginger, cumin, cloves, cinnamon and peppercorns with the vinegar to a smooth vindaloo paste.
3. 3Fry the peeled eggs in oil until golden and reserve.
4. 4In the same oil, saute finely chopped onion until deep golden.
5. 5Add the ground vindaloo paste and cook on low until the raw smell fades and oil separates.
6. 6Add turmeric, a pinch of sugar and salt.
7. 7Pour in water for a thick gravy and simmer 10 minutes.
8. 8Return the eggs and simmer 5 minutes so they absorb the tang.
9. 9Rest briefly before serving; the flavour deepens as it sits.