On Thursday I made a delicious Goan egg curry following the instructions on my sister's blog My Tangerine Dream. I had never eaten proper Goan curry before since it's usually with meat. I loved the taste of fennel in it -- it wasn't at all overpowering, but just right. And my sister used fresh coconut instead of heavy coconut milk, for a lighter coconut taste. The mustard seeds add a southern Indian note that I love, which is both in the curry as well as the rice. Truly delicious and will be making it often!
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