22 August 2016

Poached Egg Curry

This poached egg curry I have done it in chetinad kara kozhambu style. Hope you will like it as much as it did. It tasted yummy and delicious :)

Poached Egg Curry

No. of Servings : 4


Egg - 5

Onion - 2 medium

Tomato - 2 medium

Garlic - 5 cloves

Ginger - 1" piece

Coconut - 5 tbsp

Tamarind paste - 2 tbsp

Fennel seeds - 1 tsp

Cumin Seeds - 1 tsp

Pepper Seeds - 1/2 tsp

Red chilli powder - 3 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Curry leaves - few

Salt to taste

Oil - 3 tbsp

For Tempering

Vadavam - 1/2 tsp

Fenugreek Seeds - 1/2 tsp

Preparation Method

1. Mix tamarind in 1/2 cup water and keep aside.

2. In a kadai, heat oil, add fennel seeds, cumin seeds, curry leaves when they begin to crakle add coconut and fry till dark brown.

3. Then add ginger, garlic and onion and fry till onions turn translucent.

4. Then add tomato and saute till tomato is cooked, cool and grind to a thick paste.

5. In the kadai, heat oil, add vadavam and fenugreek seeds, then add tamarind paste, ground coconut paste, coriander powder, red chilli powder and turmeric powder and water, cover and boil for 10 minutes.

6. Break an egg into the mixture and mix it well so that it gets incoperated into the curry.

7. Break the other eggs one at a time and let it cook. Do not stir it. Cook for 5 minutes. Gently turn the eggs over to the other side and cook for another 5 minutes.

8. Garnish with curry leaves. Serve hot with steamed rice.