Tuesday, 26 November 2013

Poached Egg Curry

Made this poached egg curry for breakfast with idiyappam. Usually at my home we have potato stew  or potato curry for idiyappam. At my hubby's home they have idiyappam with coconut milk. I prefer it with curry since I like the spicier version.

4 eggs
2 potatoes- cut into cubes and cooked
2 onions, sliced thinly
2 cloves garlic, minced
Same amount of ginger as garlic, minced
2 green chilly, slit
4 tsp Coriander Powder
2 tsp Chilly Powder
½ tsp Fennel Powder
¼ tsp Turmeric Powder
1 cup grated coconut
Oil (I used coconut oil)
Curry leves

  • Grind the coconut to a smooth paste using very little water.Set Aside.
  • In a pan heat the oil, saute the ginger  and garlic adding one after the other.
  • Add the onion and little salt and saute. Stir well and cook covered in medium heat stirring occasionally until it turns golden brown.
  • Remove lid, add the green chilly and curry leaves and stir well.
  • Add the chilly powder, turmeric powder. Fennel powder and coriander powder. Stir well and cook on low heat until you get a nice aroma.
  • Add the water and adjust the salt if required and boil.
  • Add the ground coconut paste and stir well and simmer.
  • Add the cooked potatoes into the curry and stir once.
  • Crack the eggs one at a time into a bowl without breaking the yolk.
  • Add the eggs into the curry very slowly one at a time taking care not to break the yolk.
  • Do not stir the curry. Cover and simmer gently till the eggs are cooked well.
  • Turn off flame and serve with idiyappam/ appam/ roti.
  • While adding the egg, make sure that the eggs do not overlap. Leave some space after each addition.
  • Adjust spice according to taste