Goan Breakfast Curry

India is a country of diversities, be it geographical, religious or cultural! Hence food diversity is a natural consequence. Every state in India has its version of potato curry using the spices and ingredients locally available. Naturally, Goan version of the potato curry is made with coconut. When I was first introduced to this scrumptious curry, I was genuinely surprised as to how such a small amount of ingredients can yield such a tasty curry. But then that is Goan food for you, minimalistic yet tasty!

The Goan Potato curry is a breakfast item and is to be had with bread. It is mostly not available on the menu of restaurants and only Goan households make it.  It is literally un-heard of! The Goans have it with their bread called ‘Poi’ or with the regular slice bread. Cumin seeds, sesame seeds, fresh grated coconut and dried red chillies are the key ingredients used to make this flavourful curry.  Here is the recipe to make this breakfast curry:


      for the curry

  1. Cumin Seeds – 2 tbsp
  2. Sesame Seeds – 1/3 cup
  3. Grated fresh coconut – 1 cup
  4. Dried red chillies – 4-5
  5. Finely Chopped Tomato – 1
  6. Boiled potatoes roughly cubed – 2
  7. Water
  8. Tamarind pulp(optional) – 1 tbsp
  9. Jaggery powder – 2 tbsp
  10. Oil for frying
    For tempering
  11. Oil – 1 tbsp
  12. Mustard Seeds – 1/2 tsp
  13. Asafoetida – a pinch
  14. Cumin seeds – 1/2 tsp
  15. turmeric powder – 1/4 tsp

This is how to do it :

  1. Heat a tbsp of oil in a pan and fry the dried red chillies till crisp. Do not let them turn black. Remove from the pan.In the remaining oil, fry cumin seeds till they splutter. Remove from heat and keep alongside chillies. Add 1/2 a tbsp of oil and fry the sesame seeds till they turn golden in colour. Let all the three ingredients cool down. Grind the above ingredients to a fine powder. 
  2. Add fresh grated coconut to the above spice mix, add water and grind to a smooth paste. This is the curry paste.
  3. For tempering, heat oil in a pan and add all the ingredients one by one. Let the seeds splutter. Add tomatoes and fry for a couple of minutes. Add a cup of water and cook the tomatoes till soft.
  4. Add the curry paste and tamarind pulp. Season with salt and balance the sourness of the tamarind with jaggery.  Let the curry come to boil. Adjust the liquidity with water. The curry should be of dipping consistency.
  5. Roughly break the boiled potatoes into cubes and add to the curry as it boils. Serve hot with bread.

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The taste of this curry is unique. I prefer it sweet and sour and hence add tamarind pulp and jaggery. You can omit the tamarind pulp if you like it that way. Also the curry paste should be ground very finely so that resulting curry has a smooth texture. The type of chillies will determine the quantity. I prefer to use Byadgi chilli as it imparts lovely red colour to the curry and is also less spicy. In some versions of this curry, the cumin and sesame seeds and the chillies are dry roasted.    But frying it in little oil adds that extra oomph to the curry.

My guests have loved it every single time I have made this curry. So try this different curry and woo your friends and family ! Remember that Uncommon is Exotic !!!