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Poached Egg Curry in Coconut Sauce

Here is my mom's much talked about Kerala style poached egg curry in rich turmeric coconut sauce. She always adds moringa leaves that makes it super nutritious but that is optional. Served best with Malabar flatbread like Orotti, ari dosha, idiyappam etc.
Poached Egg Curry in Coconut Sauce
 
Phew… to say that I encumbered willingly to the cleaning spree knowing that my blog is nose-diving into the almost non-existent state is an understatement. I have been keeping myself “actively” busy with household chores that are convincingly equivalent to much-needed workouts. :-) And when the blog began to threaten me of abandoning, I decided to come over and write up a quick post.

This particular post of Poached Egg Curry has been in drafts since – forever and all I actually had to do was insert images and give a brief introduction. Would you believe I have been sitting on this post for the past three days with zero advancements? I ain’t lying! This time, it is nothing to do with any kind of “block”, I think it is more to do with the fact that my thoughts and ideas or perspectives and goals everything is blurred out – in the sense, they are changing and is not definite yet. Like I am re-inventing myself to bring significant changes so that I don't end up being unhappy with self.

Although I am thinking of doing new things in life, 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 flour flatbreads (orottis and idiyappam) 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 mentioned meatless because meat and fish is an everyday thing and egg is considered as veg! LOL! 

Poached Egg Curry

I have made this Poached Egg Curry quite a few times and only in the third attempt, I kinda got the hang of the right measurement which brought back the exact same taste that mom used to serve. I wonder if it is a universal thing that moms don’t share exact measurements and we have to figure it out. 

Update April 2017: This version is with spinach leaves added. You can add moringa too. I have included the steps to add the greens in the recipe too. 

Poached Egg Curry with Spinach

Update 5th July 2017: Here is a picture with moringa leaves that I got from Jeddah Lulu! As F clearly stated that he would not be having moringa leaves, I got to have all of it. The moringa leaves went into this curry, then some stir fry for three days. 

Poached Egg Curry with Moringa leaves

How to make Kerala style poached egg curry?

Recipe with measurements below. Firstly, you will grind all the coconut curry paste ingredients to a smooth paste with a dash of water and keep it aside for later.
Poached Egg Curry in Coconut Sauce

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 and saute until translucent.
Poached Egg Curry in Coconut Sauce

Poached Egg Curry in Coconut Sauce

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. 
Poached Egg Curry in Coconut Sauce

Poached Egg Curry in Coconut Sauce

Stir in the prepared coconut curry paste along with some water and let it boil. Reduce the flame to low and taste test to adjust the spices. 
Poached Egg Curry in Coconut Sauce

Poached Egg Curry in Coconut Sauce

Poached Egg Curry in Coconut Sauce

Crack open each egg and drop into the boiling curry. 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. Cover and cook until the eggs yolks are firm. 
Poached Egg Curry in Coconut Sauce

Poached Egg Curry in Coconut Sauce

Serve hot with chapatis, idiyappam, pathiris, or malabar orottis! 

Poached Egg Curry Recipe with Moringa Leaves in Coconut Sauce

INGREDIENTS

For the coconut curry paste:
1/2 cup desiccated coconut or 3/4 cup fresh grated coconut
1 teaspoon fennel seeds
2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
a few curry leaves
Water to grind to a smooth paste

2 cups of chopped spinach/palak or moringa leaves (optional)

For the curry:
1 tablespoon coconut oil
A few more curry leaves
1 large onion, sliced finely
a small piece of ginger, crushed (optional)
2 to 3 green chillies, slit
1 large tomato, chopped roughly
Salt to taste
Water as required ~ 1 cup
3 to 4 eggs

INSTRUCTIONS

  1. Grind all the ingredients listed under For the coconut curry paste to a fine smooth paste and keep it aside.
  2. Heat oil in a saucepan or a wide curry pot. 
  3. Add the curry leaves, chopped onions and green chillies, and ginger with a dash of salt and saute until translucent.
  4. Add the chopped tomato and cover and cook until the tomatoes are all cooked down. 
  5. If using spinach or moringa, you will add it now. Tip in the chopped spinach and let it cook until wilted. 
  6. Stir in the prepared paste along with some water and let it boil. 
  7. Reduce the flame to low and taste test to adjust the spices. 
  8. Crack open each egg and drop into the boiling curry* 
  9. Cover and cook until the eggs yolks are firm.
  10. Serve hot with chapatis, idiyappam, pathiris, orottis etc. (any flatbreads)
* 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. 


TRIED THIS RECIPE? 

I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchai so that I can see your creations!

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