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 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Indian, Kerala, Moplah, South Indian
Servings: 3people
Author: Famidha Ashraf
Equipment
1 saucepan
1 food processor chutney maker, mixie grinder, etc.
INGREDIENTS
For the coconut curry paste
¾cupgrated coconut
1teaspoonfennel seeds
2teaspoonsred chilli powder
1teaspooncoriander powder
½teaspoonturmeric powder
curry leaves
½cupwater more or less to make fine paste
For the curry
1tablespooncoconut oil
curry leaves
1large onionsliced finely
¼inchgingercrushed (optional)
2 to 3green chilliesslit
1large tomatochopped roughly
2cupsmoringa leavesoptional
Salt to taste
¾cupwater
3 to 4eggs
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.