Tuesday, 13 May 2014

Poached Egg Curry

Poached Egg Curry is one I learnt from my MIL and its one of my favorite dish too.. I just loved those frills of egg white that formed within the curry. A simple egg curry with a little twist. Done with tomato based gravy and is best served with steamed rice or chapati.

Ingredients for Poached Egg Curry :

6 eggs of Chicken
3 Large Tomatoes made to a puree
1 Tbsp Cooking Oil
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder
1 Tbsp Garam Masala Powder (optional)
Salt to taste
Cinnamon stick 2 inch
Cloves 3
2 Bay leaves

To prepare Poached Egg Curry :

1. Make purée  of tomato using mixer.
2. Heat Oil in a Wok or Kadai, add Bay leaf, Cinnamon stick, Cloves saute for a while. Add Garlic and Ginger paste and saute till raw smell goes.
3. Add chopped Onions Saute till the Onions turn translucent.
4. Add the pureed Tomatoes and salt and cook for 5min.
5. Add about 400ml water and bring it to boil Now reduce the heat.
6. Carefully break one by one eggs and pour in the boiling gravy. Do it slowly to avoid too much spreading of the white. Cook for about 4 to 5  minutes or till the yolk forms a farm a round shape. Cook little less if you prefer a creamy soft yolk at the center.
7. Transfer the gravy to a serving bowl and place the eggs on top by a spoon. Serve hot with steamed rice or chapati.

Tips / Notes:

·        U can use finely chopped tomatoes insted of tomato puree for this recipe

No comments:

Post a Comment