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Brindha, Taste Maker

Poached Egg Curry

Poached Egg Curry

The softness of the egg combined with all the spices and a unique way of cooking gives this curry an unusual look.

It's smooth, flavorsome and piquant. Like other egg curries, this one also can be paired with rice, chapati, dosa and many more.


What do you need for 3 servings

  • 5 eggs

  • 10-12 small onion/shallots

  • 2 tomato

  • 5 -6 garlic cloves

  • 1 inch ginger

  • 1 tsp red chili powder

  • 1 tsp coriander powder

  • 3/4 tsp garam masala powder

  • 1/4 tsp turmeric powder

  • 4 tbsp grated coconut

  • 2 tbsp of oil

  • 2 cups of water

  • 1 big onion

  • 2 green chili

  • 1/2 tsp fennel seeds

  • Few curry and coriander leaves

  • Salt (as per taste)

Lets Cook

  • In medium flame pour a tbsp of oil in a pan, Add shallots and saute it for 30 secs. [PIC 1]

  • Add chopped ginger, garlic, curry leaves and saute it for a minute. [PIC 2]

  • Now add roughly chopped tomatoes. [PIC 3]

  • Once the tomatoes are cooked well add all the spices (turmeric, red chili powder, coriander powder and garam masala) [PIC 4]

  • Give a quick stir so that everything mixes well and doesn’t get burnt.

  • Now add grated coconut and mix again then switch off the flame. [PIC 5 & 6]

  • Take the mixture off the pan and allow it to cool.

  • Grind the mixture to paste consistency and keep it aside.

  • In a same pan add a tbsp of oil. When its hot add fennel seeds, when its splutter put chopped onion followed by curry leaves and slit green chilies. [PIC 7]

  • Saute it for a minute then add grinded paste. [PIC 8]

  • Now add 2 cups of water. [PIC 9]

  • Cover the pan with a lid and allow it to boil for 10 mins in a slow flame.

  • Now slowly crack the eggs and drop it carefully into the gravy one by one. [Refer video]

  • Cover the pan with the lid again and cook for 5 mins and do not stir.

  • Garnish the curry with chopped coriander.

  • Cover the pan with the lid, Turn off the flame, Wait for 10 mins and serve.

Quite a unique way to cook an egg curry, Don't you agree? Enjoy!

Notes

  • Instead of adding chopped ginger and garlic cloves you can also add ginger garlic paste.

  • After dropping the eggs cook only for 5 mins , don't overcook.

  • If you prefer the yolk to be runny then reduce the cooking time after dropping the eggs. (Cook 2 to 3 minutes)


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What are you waiting for, Try it! & let me know how it went in the comments section below. Having trouble with cooking this recipe? Use Contact Me form to get help.

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