Both my husband and I love egg curry. Over the years, I've been making egg curry the usual way - boil the eggs, cool, peel, halve and place it in the curry. However I recently discovered the poaching method, and thought of giving it a try.
We liked this better than the usual method. The eggs are cooked in the curry, that way they absorb the curry better and are more flavourful. Also, you save time, since you are just breaking the eggs directly into the curry.
The recipe I used was the usual one I make egg curry with. Here it is:
1 large onion
1" piece cinnamon
1 bay leaf
1 and 1/2 tsp ginger garlic paste
1 tsp chilly powder (or to taste)
1 tsp garam masala powder
1/2 tsp jeera powder
1/2 tsp corriander powder
1 pinch turmeric powder
Salt to taste
Heat oil. Add cloves, cinnamon, cardamom and bay leaf and roast for sometime. Add finely chopped onions and fry till they turn brownish. Add ginger garlic paste and the powders and fry for a couple of minutes. Add finely chopped tomato and fry till completely cooked, about 5 minutes. Add 1 and 1/2 cups water and bring the curry to a boil.
Break one egg and let it fall into the curry. Do not mix. Break another egg and let it fall next to the first egg. Repeat with the rest of the eggs. Do not mix.
Add salt. Do not mix :).Cover and cook for 5 minutes. Remove the lid and check if you need to add more water. Cover and cook for another 3 to 4 minutes.
You can mix the curry once the eggs are completely cooked. Garnish with corriander leaves.