Poached / Broken Egg Curry is a Kerala style egg curry. It is one of my hubby’s favorites. It goes well with Parotta, Chapati, Appam, etc. In this recipe, egg absorbs the flavors from the curry and makes the taste delicious.
- Egg – 4
- Onion – 2, chopped
- Tomato – 2, blend it into a puree
- Ginger & garlic paste – 1 tsp
- Green chili – 2, chopped
- Coriander powder – 1 1/2 tsp
- Red chili powder – 3/4 tsp
- Garam masala – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Coconut milk(thick) – 1/4 cup
- Coconut milk(thin) – 1 cup
- Water – 1 1/2 cup
- Cilantro – to garnish
- Salt – to taste
- Coconut oil – 2 tbsp
- Cardamom – 3
- Cloves – 3
- Cinnamon stick – 1 small piece
- Star anise – 1
- Curry leaves – 1 sprig
- Heat a deep bottomed pan and add 2 tbsp of oil. Add the items given under ‘To temper’.
- Add onion and sauté till it turns translucent. Add ginger-garlic paste, green chili, and sauté till the raw smell goes away.
- Add red chili powder, coriander powder, garam masala, turmeric powder, and salt. Stir it and cook till the raw smell goes away.
- Add tomato puree and cook it for a minute. Add thin coconut milk and water, and allow it to boil.
- Once it starts boiling, crack open the egg into a bowl (one at a time) and gently pour it into the curry (one by one starting from the pan’s edge), and repeat this with the remaining eggs. With a spoon, pour some hot curry over it (to get the top of the egg to cook). Bring it to boil again, and add some coriander leaves on top.
- Now add thick coconut milk and allow it to boil for 2-3 minutes (if you want the gravy to be thicker, allow it to boil till the gravy becomes thick.)
- If using coconut to extract coconut milk, first add 1/4 cup of water in 1 cup of shredded coconut and extract the thick coconut and then using the same coconut, add 1 cup of water and extract the thin coconut milk.
- If using coconut milk powder, then the proportion is
- Thick coconut milk: 1/4 cup water + 1 tbsp coconut milk powder
- Thin coconut milk: 1 cup water + 2 tbsp coconut milk powder
- Make sure the eggs don’t touch each other when pouring the eggs into the curry to keep them separate.
- You can use any oil, but coconut oil will enhance the taste.