Monday, March 22, 2010

Poached Egg Curry

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:

4 eggs
1 large onion
1" piece cinnamon
2 cloves
2 cardomom
1 bay leaf
1 and 1/2 tsp ginger garlic paste
1 tomato
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
Corriander leaves.

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.



  1. Hey! what is this ? do u read my mind or what ??Heard this recipe frm my friends mom last yr and a few days back i asked my friend to pass me on the recipe but bad luck that her net is not working since then ..but lo !! magic!! here it is !! Thanx a lot :)
    What is it best served with?

  2. I used the same curry that I normally make for my egg curry, just poached the eggs instead of boiling separately. This goes well with jeera rice or even chapati.

  3. Thats a unique way of doing an egg gravy,never tried it this way but am sure it would be very delicious...

  4. Thanx for visiting our blog and leading to urs....egg curry looks delish n this is new version to me...sounds gr8

  5. You read my mind. This is what I made this weekend and I was about to post it today,but posted kharabath instead..

    We love anda currys too. Looks yum.

  6. Aparna,

    Poached egg curry looks good, thanks for visiting my blog

  7. Your dish is mouthwatering and I agree with your switch 100%; poaching the eggs in the sauce is the best choice! I do that too when i cook lebanese eggs in tomato sauce; since I love curry I am keeping your recipe in mind for my next round of egg-cooking!

  8. This is a new method to make egg curry..will try it out..:)

  9. Hi Aparna, thanks for stepping into my blog and the lovely comment. You have a wonderful blog, the poached curry looks simply delicious, very colorful too. Will keep in touch :)

  10. I have tried poaching the eggs just once,your egg curry is making me drool.I could not imagine its combo with rice or roti.Wonderful aparna.

  11. I prepare similar type of poached egg curry, but i add coconut milk.
    Nice presentation Aparna. Waiting for more.

  12. Hey Aparna, you have a surprise on my blog. Just hop on to check it out ;) Congrats!

  13. Hi, first time here. Love the idea of poached egg curry. Poaching in the curry will surely make the eggs imbibe all the flavours.
    I am following ur blog, do hop in sometime and check out my space.

  14. Was really yummy aparna.. tried this recipe today wanted a change from what i usually make.. was really delicious..

  15. I tried, it worked, Best served with a day old basmati rice :D



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