Here is my mom's much-talked-about Kerala-style poached egg curry in rich turmeric coconut sauce. Served best with Malabar flatbread like orotti, ari dosha, idiyappam etc. for breakfast or dinner. I love this with good old chapathi or even with my latest crush - arepas!
Today, I am sharing a very old recipe handed down from mom! This Poached Egg Curry is what I always ask my mom to make when I am home. She makes this to pair with rice-based bread like orottis or ari dosha or sometimes even with chapatis. Some days she also adds Moringa leaves to this curry and that is the perfect meatless combination with Orotti.
I have made this Poached Egg Curry quite a few times before getting that perfect measurement that mimics my mom's bowl of mutta chaaru. It is a universal mom thing that they don’t share exact measurements and we have to figure it out in due course, right?
Ingredients
As this recipe is made with minimal ingredients, you want to make it with the best quality for supreme taste. I would highly recommend using freshly grated coconut or frozen coconut instead of coconut milk or cream. You can use coconut milk to make my spicy egg roast curry.
To make this poached egg curry, you will need:
- freshly grated coconut
- fennel seeds
- ground spices: red chilli powder, coriander powder and turmeric powder
- veggies: curry leaves, onion, ginger, green chillies, tomato and moringa leaves (optional)
- coconut oil
- eggs
See the recipe card below for full details.
How to make it?
Firstly, you will grind all the coconut curry paste ingredients into a smooth paste with a dash of water and keep it aside for later.
Heat oil in a saucepan or a wide curry pot. Add the curry leaves, chopped onions, green chillies and ginger with a dash of salt.
Saute until onions turn translucent. You can saute further to get the onions at the sweet spot of golden but not browned.
Add the chopped tomato and cover and cook until the tomatoes are all cooked down.
If using spinach or moringa, you will add it now. Tip in the chopped spinach and let it cook until wilted.
Stir in the prepared coconut curry paste along with some water and let it boil.
Add some water to the mixie jar and swirl to get all of the paste out. Pour it to the sauce pot.
Stir and bring this a boil. Reduce the flame to low and taste test and adjust the spices.
Crack open each egg and drop it into the boiling curry. Cover and cook until the egg yolks are firm.
Serve hot with ari dosha, chapatis, idiyappam, pathiris, or Malabar orottis!
Tip
As a good practice, crack open one egg at a time into a small bowl and then tip it into the simmering curry. This will ensure you are adding good eggs and also prevents any tiny shells from falling into the curry pot.
Related
Looking for recipes using freshly grated coconut?
📖 Recipe Card
Poached Egg Curry in Coconut Sauce
Equipment
- 1 saucepan
- 1 food processor, chutney maker, mixie grinder, etc.
Ingredients
For the coconut curry paste
- ¾ cup grated coconut
- 1 teaspoon fennel seeds
- 2 teaspoons red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- curry leaves
- ½ cup water , more or less to make fine paste
For the curry
- 1 tablespoon coconut oil
- curry leaves
- 1 large onion, sliced finely
- ¼ inch ginger, crushed (optional)
- 2 to 3 green chillies, slit
- 1 large tomato, chopped roughly
- 2 cups moringa leaves, optional
- Salt to taste
- ¾ cup water
- 3 to 4 eggs
Instructions
Prepare the coconut curry paste
- Add all the coconut curry paste ingredients into a food processor or mixie and grind to a fine smooth paste with water. Stop and scrape the sides down and add water little by little until the mixture blends together and becomes a smoothpastet.¾ cup grated coconut1 teaspoon fennel seeds2 teaspoons red chilli powder1 teaspoon coriander powder½ teaspoon turmeric powdercurry leaves½ cup water
Prepare the curry
- Heat coconut oil in a saucepan or a wide curry pot on medium heat.1 tablespoon coconut oil
- Add the curry leaves, chopped onions and green chillies, and ginger with a dash of salt and saute until translucent.curry leaves1 large onion¼ inch ginger2 to 3 green chillies
- Add the chopped tomato and sprinkle salt. Saute and cook until the tomatoes are all cooked down to a mush.1 large tomatoSalt to taste
- If using spinach or moringa, add in the chopped spinach and let it cook until wilted.2 cups moringa leaves
- Stir in the prepared coconut paste along with some water from cleaning the mixie jar and let it boil.¾ cup water
- Reduce the flame to low and taste test to adjust the spices. Crack open each egg and drop it into the boiling curry.3 to 4 eggs
- Cover and cook until the egg yolks are almost firm. Switch off and keep covered for 3 to 5 minutes.
- Open and stir in a few fresh curry leaves and serve hot with ari dosha, idiyappam, pathiris, orottis etc.curry leaves
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