The Egg Masala Curry is a poached egg curry. It is distinct from the Goan Egg Drop Curry (click here) or the Egg Xacuti Curry (click here) because it uses ready masala powders and is flavoured with green corriander. No stock cubes are used to flavor the curry.
Serves: 4 to 6 Persons
Prep. Time: 15 Mins.
Cooking Time: 40 to 45 Mins.
[ Standard Measure : 1 cup = 250 ml ]
- Eggs – 6
- Coconut (grated) – ½ cup (tightly packed)
- Onions – 2 medium (sliced) & 1 (finely chopped)
- Tomato (finely chopped) – 1 medium
- Light Green Chillies – 4
- Garlic – 12 cloves
- Ginger (chopped) – 1 inch
- Green Corriander (small) – ½ small bunch + some chopped for garnish
- Red Chilly Powder – ½ tsp.
- Garam Masala Powder or
- Chicken / Mutton Masala or
- Xacuti Powder (click here) – 1 ½ tsp.
- Turmeric Powder – ¼ tsp.
- Oil – 3 tbsp.
- Salt – 1 tsp. or to taste
Step 1: Heat 1 tbsp. oil in a pan and roast the two sliced onions, the green chillies, garlic and ginger till light golden on medium heat. Add the green corriander and saute for a minute on low heat. Then transfer the contents of the pan to a plate.
Step 2: In the same pan, roast the coconut till light golden and then transfer to the same plate. Allow the ingredients to cool and then grind the roasted ingredients with the turmeric, red chilly and garam masala powder (or other powders) using a little water, to a smooth paste.
Step 3: In another pan, take 2 tbsp. oil and saute the finely chopped onion till light golden on medium heat. Then add the tomato and saute on low heat till soft.
Step 4: Add the ground masala paste and saute for a minute. Add water as required and add the salt. Taste and add salt if required. Bring the curry to a boil.
Step 5: Once the curry starts boiling reduce the heat, break open an egg, one at a time and lower into the simmering gravy. Cover and cook on low heat for 3 to 4 minutes. Garnish with green corriander and serve hot.