Poached Egg Curry

“Sunday ho ya Monday roz kavo ande”. My mom very aptly followed this ad line. She wanted me and my brother to eat an egg daily. Hard boiled egg, omelets, scrambled egg, egg fritters…she tried her best to make us eat egg in different forms. But the one that I really loved was her poached egg curry. The funda here is that the egg is cooked in the gravy.

The curry has a different taste. When I prepared this curry for the first time, I did not get the poached egg at all. The minute I broke the egg into the curry it got shredded completely. Mom’s solution for this was, turn the gas flame to sim and carefully break the egg into the gravy. Do not increase the gas flame. The egg should be cooked in sim. It takes some time, but the end result is yummylicious… Here’s how I made the poached egg curry.




Ingredients: 1 medium size onion, chopped, 1 medium size tomato, chopped, 1/2 to 1 tsp red chilli powder, 2-3 eggs salt, oil
For the Gravy:1/2 onion, sliced, half cup grated coconut, 1 tsp garam masala, 6-8 stalks of fresh coriander leaves, 1 inch ginger, 2-3 garlic


Lets prepare the gravy first. For this heat oil in a pan and saute the sliced onions. When they turn brown add the grated coconut. When coconut turns brown add the coriander leaves. Grind all these along with ginger and garlic to a fine paste.

Take a kadai, put some oil. Now add the chopped onion and saute till it turns golden brown. Add tomato, chilli powder, salt, and saute. Add the coconut masala. Reduce the flame to low and break the eggs into the curry. Let the egg cook on low flame. Check if the eggs are cooked well. Garnish with coriander leaves and serve with rice.