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.
Servings: 3 people
Calories: 354.37kcal
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
Nutrition
Calories: 354.37kcal | Carbohydrates: 18.69g | Protein: 9.38g | Fat: 29.82g
