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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


  • 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


  • 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.