Poached Egg Curry
Poached Egg Curry is very easy and quick to make dish ideal for daily cooking where eggs are poached in a blend of spices and aromatics along with the richness of coconut milk.
Servings 4
Ingredients
- 3 large eggs
- 2 medium onion
- 1 large tomato
- 2 tsp roasted cumin powder
- 1 tbsp roasted coriander powder
- ½ tsp turmeric powder
- ¼ tsp garam masala powder
- ½ cup thick extract fresh coconut milk or 3 tbsp coconut milk powder mixed with 1/2 cup warm water
- Salt to taste
- ¼ cup chopped fresh coriander leaves
- 4 tbsp Cooking oil
For Masala Paste: (grind to a fine paste)
- 2 tbsp chopped ginger
- 3 cloves garlic chopped
- 1 small onion roughly chopped
- 2 to 3 green chilies
- 1 tbsp whole badi saunf fennel seeds
Instructions
- Heat 4 tbsp cooking oil in a saucepan and saute 2 medium onion chopped till soft and light golden.
- Add 1 large ripe tomato chopped and fry till soft and mushy.
- Now add the ground masala paste and fry for 5 minutes. Let the raw smell turn aromatic and oil starts to separate.
- Add 2 tsp roasted cumin powder, 1 tbsp roasted coriander powder and 1/2 tsp turmeric powder.
- Cook for 2 minutes and then add 1/2 cup thick coconut milk, salt, and 1/4 tsp garam masala powder. Bring to a slow boil.
- Break eggs 1 at a time into a small bowl first. And the slowly slip the raw egg into the gravy. Repeat this step with other eggs. This way you can discard the bad egg just in case if there is any.
- Keep the flame on the lowest and do not stir the eggs at all till they are firm and set. Place the lid and cook for 15 minutes without stirring. Once the eggs are cooked and firm, slowly stir. Add chopped coriander leaves and serve hot with steamed rice.