Friday, 16 September 2011




     1)    Eggs – 10 Nos.
     2)    Coconut oil or other cooking oil – 1 tablespoon
     3)    Mustard seeds – 1 teaspoon
     4)    Tender curry leaves – 3 sprigs
     5)    Tomato (medium sized) – 2 Nos.
     6)    Shallots – 5 Nos.
     7)    Ginger – 1 inch piece
     8)    Garlic – 4 cloves
     9)    Turmeric powder – ½ tea spoon
     10)    Roasted coconut curry masala (see recipe) – 1 cup
     11)    Garam masala – ½ teaspoon
     12)    Salt to taste

To Cook:

          Chop the tomatoes. Peel the shallots. Peel and chop the ginger. Peel the garlic. Chuck the tomatoes, shallots, ginger and garlic into a food processor (mixie) and grind to fine paste.

          Put a wok on the stove. Pour a tablespoon of coconut oil or other cooking oil. Throw in the mustard seeds. When they start to finish crackling, put in the curry leaves. Add the tomato paste and stir for 5 minutes. Add the roasted coconut curry masala. Pour in 2 glasses of water. When it starts to boil, add the turmeric powder, garam masala and 1 ½ teaspoons of salt. Taste and add more salt if required. Now break an egg and slip it in softly holding it just above the surface of the curry. Stir softly to avoid burning at the base. Likewise, put in the rest of the eggs. Simmer for 7 to 8 minutes stirring softly all the while. Switch off the heat.

          Your fragrant and delicious poached egg masala curry is now ready. Serve with bread, porottas, chappatis, patthiris, pathals or rice.

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