Poached Egg Curry
Whether egg came first or Chicken , it doesn’t really matter for me. I love Egg and it is one of my favorite. Except raw egg, I can eat it in any forms.
Before getting serious about cooking, we will take a minute to have a closer look and enjoy few fascinating facts about our main ingredient – and that is our ‘EGG’:
- Egg contains the highest quality protein that you can buy.
- Egg yolks is one of the few foods that are naturally good source of Vitamin D.
- Egg protein has just the right mix of amino acids needed by human beings to build tissues. It is second only to mother’s milk for human nutrition.
- A large egg contains only 70 calories and 5 grams of fat.
- To tell if an egg is raw or hard cooked, spin it !! if the egg spins easily, it is hard cooked, if it wobbles, it is raw.
- Egg yolk color depends on the diet of the hen.
- To produce one egg, it takes hen around 24-26 hours.
- If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
Isn’t that a fun thing to read ??
I have learned this particular egg curry from my mom and is my favorite and the reason – it is obviously made of egg, its creamy, its tangy and most importantly it is easy to make with less ingredients. Basically you do not have to hard boil your egg, we are just poaching it in our curry which allow the egg to absorb all the flavours. Whenever we have some surprise guests, this egg curry is the first thing that comes in my mind and it has always been a success.
Keep you chin up, wear your apron and have fun in the kitchen !! Anyone can make it – whether you are a beginner or an amateur cook, Do try it & I would love to hear your feedback on my recipe.
- 4 Eggs
- 3 Tbsp Coconut Oil
- 1 medium Onion chopped
- 1 Tbsp Ginger Garlic paste
- 2 Green Chilles chopped
- 1 big Tomato chopped
- Squeeze of half a lemon
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Chilli Powder
- 1/2 Tsp Pepper Powder
- 1 Tsp Garam Masala
- 2 Cup medium thick coconut milk
- Few Curry Leaves
- Salt as required
- Heat coconut oil in a pan and add chopped onion. Saute until a nice brown coloration.
- Add ginger garlic paste and green chilly and cook for 3 minutes.
- Followed by tomatoes, squeeze of lemon & salt. Adding salt at this point, will help to cook the tomatoes faster.
- Now add in the spice powders - turmeric powder, chilly powder, pepper powder and garam masala along with some curry leaves. Continue to cook for 5 -6 mins and you could see oil separating from the sides of the pan.
- Pour in the coconut milk and boil just until you see the small bubbles appearing on the surface.
- It is now time for our main ingredient - add the eggs, one by one in to the curry very carefully. Give space between each egg to poach.
- Cover and cook for 5 mins and viola!! its ready !
- You can either drizzle some coconut oil on the top or chopped coriander leaves.
Never rush when you saute onions. Cook it in a medium flame. This will help the onion to absorb flours and obtain a nice brown colour rather than burnt onion when you cook on high flame.
Try to use nice red plumpy tomatoes which gives a thick texture and colour to your gravy.
When you add curry leaves , tear some of the leaves which will enhance the flavours.
It is always best to use fresh coconut milk, In case you do not want to do that, go for coconut milk powder. Mix 5 tbsp of coconut milk powder with 2 cups of water. It still tastes good.
If you like coriander leaves flavour, you can add it just before serving. Otherwise the green colour of the leaves turns black which will not be appealing.