Poached Egg Curry
Here’s the recipe of Poached Egg curry, something you can whip up in a jiffy. This curry goes very well with Roti, bread, Appam etc
Poached Egg Curry
Poached Egg Curry
Here's the recipe of Poached Egg curry, something you can whip up in a jiffy. This curry goes very well with Roti, bread, Appam etc
Ingredients
- 4 Eggs
- 3 onion Sliced
- 1 tomato Chopped
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 teaspoon Chilli powder
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1/3 cup Coconut milk (1st extract)
- 1/2 cup Coconut milk (2nd extract)
- 1 cup Coconut milk (3rd extract)
- to taste Salt
- 1/2 teaspoon Garam Masala powder
Instructions
- Heat oil in a pan and add the mustard seeds.
- When they start to splutter, add the sliced onion along with curry leaves.
- Saute the onions till they turn translucent.
- Add the ginger- garlic pastes and stir till raw smell goes.
- Add the coriander powder, chilli powder and turmeric powder and stir for a minute.
- Add the chopped tomato and cook till oil separates.
- Add the 3rd extract of coconut milk along with salt.
- When it comes to a boil, add the second extract milk and stir well.
- When the mixtures starts to boil carefully crack the egg and pour into the boiling mixture.
- Do NOT stir
- Cover and cook for a minute.
- Using a spoon carefully take some gravy from the sides and pour on top of the eggs.
- When the mixture again starts to boil, pour the 1st extract of coconut milk and shake the pan so that it blends into the mixture.
- It is better to avoid stirring or else the egg may break.
- Switch off the heat as soon as you spot bubbles along the sides of the pan.
- Sprinkle the garam masala powder on top.
- Serve hot with Appams, bread, etc.
Notes
