A deliciously easy curry that goes well for breakfast, brunch or dinner. Eggs are super-food and are a source of high proteins, vitamins, and minerals.
The soft oozy poached eggs are coated in a thick gravy that is made with tomatoes, onions and a couple of spices. Have you eaten Kerala style Egg Roast or Mutta Roast? This recipe is some way the same but…….. yet it is different having its own identity and you will love this more than the traditional Egg Roast.
This recipe is quicker than any egg roast, because here we skip the processes of boiling the eggs and then cooling down. Poaching and the gravy preparation can be done at the same. So isn’t this an instant recipe
This recipe serves for 4, but if you are preparing more? then increase the quantity of the ingredients and adjust the spice accordingly
Yield 4 serving
Cooking Time 20 minutes
Preparation Time 10 minutes
Total Time 30 minutes
Ingredients:
- 4 nos. Egg
- 2 tablespoon Vinegar or Lemon juice
- Water for poaching the eggs
- Ingredients for Masala:
- ½ teaspoon Cumin seeds
- 2 large Onions, chopped
- 2 large Tomatoes, chopped
- 4 cloves Garlic, mince
- 1 inch Ginger, mince
- ¼ teaspoon Turmeric powder
- 1.5 teaspoon Chilli powder
- 1 teaspoons Coriander powder
- 1/4 teaspoon Garam masala
- ½ cup Water
- Coriander leaves (optional)
- 2 tablespoon oil
- Salt, as required
Egg poaching:
You may check my video on how I poach my eggs Egg Benedict (Egg Poaching) for always having perfect poached juicy eggs.
In a deep vessel, fill water for about 4 inches. Heat until water simmers gently. Always use eggs directly from the fridge, to have the perfect shape. Break open the cold egg one at a time into a small bowl. Add in little salt and vinegar / lemon juice and swirl the water before putting the eggs. Holding the bowl very near to the simmering water, gently slip the egg into water. Repeat for remaining eggs.
Cook in barely simmering water until white is set, this will take hardly 3 to 4 minutes. Remove eggs with slotted spoon and drain well.
Cook in barely simmering water until white is set, this will take hardly 3 to 4 minutes. Remove eggs with slotted spoon and drain well.
Masala procedure:
Heat a Wok or a Pan, add oil and cumin seeds, once they begin to crackle. Add the minced garlic, ginger and chopped onions and stir fry until the onions turn transparent.
Add turmeric powder, chilli powder, pepper powder, coriander powder and garam masala. Saute it for 2 - 3 minutes. Add in the tomatoes and cook until the tomatoes break down.
To this add coconut milk along with salt to taste, cover and cook well to form a thick gravy. This is your recipe, so you may adjust the spice level as per your taste buds. You may also add ½ teaspoon crushed pepper.
Once the masala gravy starts to boil, add in the poached egg and spoon over some of the masala. Switch off the flame and cover with a lid.
Garnish with Coriander leaves and serve it with Parathas or Chappathi or for that matter a simple butter toasted bread
Enjoy these instant and simple recipe with very basic ingredients.
Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!
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