Today, I’m very excited to share a fantastic recipe “Egg Vindaloo – Spicy Egg Curry”, which inevery sense is a true fusion curry recipe from Goa (India). It is also known as one of the hottest curry available because of the use of peppercorns and chilies.
Egg Vindaloo (Spicy Egg Curry)
Now, “Vindaloo” is derived from a Portuguese recipe of meat(pork/rabbit) cooked with wine and garlic. But in India, the recipe was changed to meat with spices, vinegar, and sugar (replacing wine). The Vindaloo curry paste is prepared by slow roasting different spices like peppercorns, cloves, cumin, coriander, nutmeg, cinnamon, chilies and then powdered to a fine consistency. Non-meat eaters usually make it with potatoes or eggs.
And today, I get to make it using the Vindaloo curry powder made by “Spicely Organics” an organic spice company in San Francisco which sells spices, tea and chocolates. I was approached by them few months back and was sent their “SpiceBox Gift Set” to try (My next post will be a detailed review on their product).
Here’s the recipe for you’ll to try and you can make it spicier or milder depending on your choice by adding more or less of the curry powder.
Vindaloo Seasoning (Powder)
I hope you try this ‘Egg Vindaloo – Spicy Egg Curry’ soon and you can serve it with rice or any kind of grain or bread.