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    Home » Recipes » Malabar (North Kerala)

    Poached Egg Curry in Coconut Sauce

    Published: Aug 31, 2016 · Modified: Feb 25, 2023 by Famidha Ashraf with Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    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!

    poache egg curry recipe

    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.

    Jump to:
    • Ingredients
    • How to make it?
    • Tip
    • Related
    • 📖 Recipe
    • 💬 Comments

    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?

    coconut paste for the egg curry

    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.

    sauteing onions for poached egg curry

    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.

    sauted the onions until translucent and starting to get golden

    Saute until onions turn translucent. You can saute further to get the onions at the sweet spot of golden but not browned.

    added chopped tomatoes

    Add the chopped tomato and cover and cook until the tomatoes are all cooked down. 

    sauted and cooked tomatoes with onions

    If using spinach or moringa, you will add it now. Tip in the chopped spinach and let it cook until wilted.

    coconut paste

    Stir in the prepared coconut curry paste along with some water and let it boil. 

    water added to mixie jar to clean and pour

    Add some water to the mixie jar and swirl to get all of the paste out. Pour it to the sauce pot.

    boiling the curry paste

    Stir and bring this a boil. Reduce the flame to low and taste test and adjust the spices.

    add eggs

    Crack open each egg and drop it into the boiling curry.  Cover and cook until the egg yolks are firm.

    poached egg curry ready to serve

    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.

    mom's poached egg curry with orotti

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    📖 Recipe

    poache egg curry recipe
    Print Recipe

    Poached Egg Curry in Coconut Sauce

    Poached egg curry is Mom's Kerala-style recipe made with turmeric coconut sauce with or without moringa leaves. Served best with orotti and ari dosha.
    Prep Time10 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr
    Course: Main Course
    Cuisine: Indian, Kerala, Moplah, South Indian
    Keyword: kerala poached egg curry
    Servings: 3 people
    Author: Famidha Ashraf

    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 coconut, 1 teaspoon fennel seeds, 2 teaspoons red chilli powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, curry leaves, ½ 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 leaves, 1 large onion, ¼ inch ginger, 2 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 tomato, Salt 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

    Video

    View this post on Instagram

    A post shared by Famidha Ashraf. but first chai (@butfirstchaai)

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      Ari Dosha | Rice Crepes with Coconut
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      Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce
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    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

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