Ingredients with Measurements:
- 6 boiled eggs
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 2 tbsp balchão paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 2 tbsp vegetable oil
- Salt to taste
- Water as required
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add chopped onions. Fry until golden brown.
2. Add minced garlic and fry for a minute.
3. Add chopped tomatoes and cook until they turn soft.
4. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
5. Add balchão paste and cook for 2-3 minutes.
6. Add water as required to adjust the consistency of the curry.
7. Cut boiled eggs into halves and add them to the curry.
8. Cook for 5-7 minutes on low heat.
9. Garnish with chopped coriander leaves.
20-25 minutes
Temperature: Low heat
Serving size: 4
Nutritional information:
- Calories: 200
- Fat: 15g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Balchão paste can be substituted with any other spicy paste.
- Vegetable oil can be substituted with any other cooking oil.
Variations:
- Instead of boiled eggs, you can use chicken or prawns.
- You can add coconut milk to make the curry creamier.
Tips and tricks:
- Use fresh balchão paste for better flavor.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan on low heat until it is heated through.
Presentation ideas:
- Serve the curry in a bowl with steamed rice.
Garnishes:
- Chopped coriander leaves
Pairings:
- Steamed rice
Suggested side dishes:
- Cucumber raita
- Papadum
Troubleshooting advice:
- If the curry is too spicy, add more water to adjust the consistency.
Food safety advice:
- Make sure the eggs are boiled properly before adding them to the curry.
Food history:
- Balchão is a spicy and tangy sauce from Goa, India, that is made with dried shrimp, vinegar, and spices.
Flavor profiles:
- Spicy, tangy, and flavorful.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indian