poached egg recipe | Keral egg curry recipe

                Poached egg curry restaurant style.              

Language: English 

( use 'google translate'. Check at the bottom for your language)

Ingredients :

1. Eggs 5,

2. Finely chopped onion 1cup,

3. Chopped coriander leaves,

4. Ginger and garlic paste 1/2tbsp,

5. Garam masala powder 1/4tbsp,

6. Kasuri methi 1/2tbsp (substitute with mixed herbs),

7. Oil 3tbsp, 1tsp(for roasted onion paste),

8. Red chilli powder 2tsp, (if using homemade Chili powder use accordingly)

9. Salt to taste,

9. Hot water 3cups,

10. Blanched tomato puree 2 cups,

11. Golden brown roasted onion paste 1 cup,

 how to blanch tomato puree  

In a pan add a cup of water, when it reaches boiling temperature add tomatoes to it. Once the tomato`s skin cracks or starts shrinking turn off the flam. Let tomatoes cool down completely, grind them in the grinder and make a fine puree.

How to make roasted onion paste  

Preheat the pan, then add 1tsp oil once it's hot add roughly chopped 2 onions. Fry till golden brown, grind in the grinder and make a fine paste only when the onion is completely cool.

preparation :

1. Preheat the pan. (use a large pan)

2. Now add 3 tbsp oil,  when it's hot add finely chopped onion and fry till golden brown.

3. Once it's golden brown add roasted onion paste and fries till it leaves oil from the sides. (fry till a slight change in colour)

4. Now it's time to add blanched tomato puree, fry for another 2-3 minutes.

5. Then add red chilli powder, garam masala, kasuri methi/ mixed herbs, and salt and keep stirring 

for 10 sec. Add hot water and let the curry cook for another 3 min.

6. Add chopped coriander leaves to the curry.

7. Once the curry starts boiling then break and drop the eggs into it. (one at a time)

8. Cover with the lid and let it cook for a few minutes. The curry is ready to serve.

HAPPY COOKING!!!!