Serves 4 Portions
5 Minutes Prep Time
20 Minutes Cook
A punchy curry built around heat, richness and contrast.This Spicy Goan Egg Curry delivers bold chilli warmth, rich tomato depth and satisfying texture, offering a flavour-forward option that performs consistently in professional kitchens.
Ingredients (Serves 4)
Curry Sauce
- Onion garlic and ginger mix – 15g
- Naga Bang spice – 20g
- Chopped tomatoes (tinned or fresh) – 200ml/g
- Oil – a splash
Protein/Veg (1kg)
- 6-8 hard boiled eggs - 400g approx
- Onion (finely sliced) – 150g
- Potatoes (finely sliced) - 300g
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min.
Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Build the sauce
Mix Naga Bang spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue heating gently.
Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.
Step 3
Add protein and veg
Add the sliced onions and potatoes and cook in the curry sauce for 10 min.
In a separate frying pan, sprinkle the hard boiled eggs in a little turmeric and gently fry until golden.
Add to the curry and continue to gently heat under a lid until cooked.
Chef's Tip:
Serve with fresh herbs and natural yogurt.
Nutritional Value for Bang's Spicy Goan Egg Curry
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
