Egg Caldin
A mild and fragrant Goan egg curry, where hard-boiled eggs are simmered in a creamy coconut milk gravy. Flavored with gentle spices and a hint of tanginess, it's a comforting dish best enjoyed with steamed rice.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Take the hard-boiled and peeled eggs and gently make 2-3 shallow slits on each one with a knife. This helps them absorb the flavors of the gravy.
- c.Set the eggs aside.
- 2
Step 2
- a.Sauté Aromatics and Spices
- b.Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds until they release their aroma.
- c.Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
- d.Add the ginger paste, garlic paste, and slit green chilies. Cook for another minute until the raw smell disappears.
- 3
Step 3
- a.Build the Gravy Base
- b.Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
- c.Stir in the turmeric powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
- 4
Step 4
- a.Simmer the Curry
- b.Pour in the thin coconut milk and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together.
- c.Stir in the dissolved tamarind paste and mix well.
- 5
Step 5
- a.Finish with Thick Coconut Milk and Eggs
- b.Reduce the heat to the lowest setting. Slowly pour in the thick coconut milk, stirring continuously to prevent it from curdling. Do not let the curry come to a rolling boil.
- c.Gently slide the slit hard-boiled eggs into the gravy.
- d.Simmer on low heat for just 2-3 minutes, allowing the eggs to warm through and soak up the gravy. Adjust salt if needed.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Serve the Egg Caldin hot with steamed rice or Goan pao (bread).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, lightly fry the boiled eggs in a teaspoon of oil with a pinch of turmeric powder until they are pale golden before adding them to the gravy.
- 2To prevent coconut milk from curdling, ensure it is at room temperature and always add it on low heat. Never boil the curry vigorously after adding thick coconut milk.
- 3If you don't have tamarind paste, you can use 1 tablespoon of lime juice or white vinegar, added at the very end.
- 4For a creamier curry, you can grind a small amount of fresh coconut with a little water and add it along with the thin coconut milk.
- 5This curry tastes even better the next day as the flavors deepen and infuse into the eggs.
Adapt it for your goals.
Vegetable Caldin
Replace eggs with a mix of vegetables like carrots, green beans, cauliflower, and potatoes. Add them after the tomatoes and cook until tender before adding coconut milk.
Fish or Prawn CaldinFish or Prawn Caldin
Use firm white fish fillets or prawns instead of eggs. Add them during the last 5-7 minutes of cooking, just before the thick coconut milk, and cook until just done.
Spicier VersionSpicier Version
Add a teaspoon of red chili powder along with the other powdered spices, or grind one or two dried red chilies with a little water to make a paste and add it with the ginger-garlic paste.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Source of Healthy Fats
Coconut milk is rich in medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to other fats.
Anti-Inflammatory Properties
The inclusion of spices like turmeric (containing curcumin) and ginger provides natural anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Naturally Gluten-Free
This recipe is inherently free from gluten, making it a safe and delicious main course for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
One serving of Egg Caldin contains approximately 350-400 calories, primarily from the eggs and coconut milk. The exact count can vary based on the fat content of the coconut milk used.