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Thursday, 5 November 2009

Egg molee (poached egg curry)

Preparation time: 15 mins | Cooking time: 20 mins

Eggs are usually prepared in different ways. This dish seemed new to me and I thought I'd give it a go. I made a few variations to suit our taste and in the end the curry tasted really nice. I thought I'd share it with all of you.

Ingredients
Eggs-4
Onion (finely sliced)- 2
Ginger (chopped)-a small piece
Garlic (chopped)-3 cloves
Green chillies (slit)- 4
Coriander powder-1/2 tsp
Garam masala- 1/4 tsp
Thin coconut milk-50 ml
Thick coconut milk-50 ml
Curry leaves-a few
Oil - 3 tbsp(preferably coconut oil)
Salt to taste

Method
Heat oil in a pan. Add onion, ginger, garlic, green chillies and curry leaves and fry, till they become soft. Add coriander powder, garam masala and salt. Add the thin coconut milk and allow it to boil. When it starts boiling, break the eggs into it one by one, without disturbing the other and cover it with a lid to set. Once the eggs are cooked, add thick coconut milk. Simmer for 2-3 mins.


This goes well with chapathi, parotta and appam.

I thank Sangeetha for passing on the awards.





8 comments:

Sangeetha Subhash said...

mutta curry looks so yummy and tempting latha..Will try it.

Rohini said...

Looks interesting!!!

Sushma Mallya said...

wow lovely rich and creamy gravy with eggs..will surely try ur version

Nostalgia said...

Now that is a unique idea to add eggs into the stew and get them poached.. Saves time too. Way to go Latha.. thanks for sharing

Preety said...

love the egg curry and your gravy looks so prefect too

Jyothi Sanjeev : said...

lathu, i am going to try this one for sure. looks nice.

Anupama S Nathan said...

Hi chechi, will definitely try this. Was planning to make appam. This curry will go with it well.

Latha said...

@Anu Do try and let me know :).

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