Poached Egg Curry | Easy South Indian Curry Recipe
Servings - 4
8 - 10 eggs
2 large onions + 1/2 onion extra
1 large tomato
7 - 8 garlic cloves
1 - inch ginger
1/4 cup curry powder
6 - 8 cloves (More if required)
2 inches cinnamon
1/4 tsp turmeric powder
1/3 coconut cream
Salt to taste
2 - 3 tbsp oil
In a blender, combine 2 onions, tomato, garlic cloves, ginger, coriander, curry powder, cloves, cinnamon, coconut cream, turmeric powder, and a little water.
Blend until you have a smooth paste.
Set this masala paste aside.
Heat 2-3 tablespoons of oil in a large pan or pot over medium heat.
Add the finely chopped 1/2 onion to the pan.
Sauté until the onion becomes translucent and golden brown.
Pour in the masala paste you prepared earlier, mix well, and cook for 5 minutes.
Next, add water to achieve your desired consistency for the curry.
You can add more water if you prefer a thinner curry.
Season the curry with salt to taste, mix, and continue to cook for an additional 5 - 6 minutes.
Meanwhile, crack the eggs and set them aside.
Reduce the heat to a simmer and carefully drop the eggs one by one into the curry.
Cover the pan and let it simmer for 5 minutes, allowing the flavours to meld.
Gently move the eggs in the curry without breaking them.
Serve the Egg Drop South Indian Curry hot with steamed rice or bread of your choice.