Poached egg curry - south Indian korma

Poached egg curry / Korma

This is very simple way to make egg curry, you can make egg of your choice, poach it, boil the egg or you can use egg omelet too. You can serve this with Naan, Chapati, Rice.
1 Medium onion
1 Medium size tomato
Half a tsp garam masala
1 tsp chili powder
2 tsp of coriander powder (optional)
Half a cup of coconut flakes.

Poaching the egg:

Crack the egg into a bowl.
Heat 2 cups of water in pan or water level to one inch height.
Bring the water to boil and reduce the heat. 
Add 2 tbsp of white vinegar.

Gently drop the egg into the hot water in the middle.
Cover and cook for 7  min. Th egg will be three-fourth cooked. But that is totally fine because we are going cook back the egg with the curry.


Heat 2 tbps of olive oil, add onion and tomatoes.

When the tomatoes are tender, add chili powder, garam masala and salt.

Add coconut flakes and cook for another 2-3 mins or until coconut changes its color.

The method for poaching the egg is mentioned in above. 
Blend all the ingredients, add water  to make thick consistency. Transfer the blended masala back to the pan.

Poach the egg in a different bow.

Drop the poached egg into the curry. Cook for 5 -7 min.Garnish with coriander.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.