South Indian Poached Egg Curry
Poached egg curry cracks eggs straight into a South Indian tamarind gravy and lets them set in it.
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30 mintotal
Prep 10 min · Cook 20 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Heat oil in a wide, somewhat deep pan. Add mustard seeds, fennel seeds, and curry leaves. Let them crackle.
Add finely chopped onions and sauté until they are deeply golden and caramelized.
Add the tomato, turmeric, red chilli powder, and coriander powder. Cook until the tomatoes break down completely into a mushy masala.
Pour in the tamarind extract, coconut paste, salt, and water. Stir well and bring the gravy to a rapid, rolling boil for 5 minutes to remove the raw tamarind smell.
5 min
Lower the heat so the gravy is simmering gently, not at a hard boil.
Carefully crack the raw eggs, one by one, dropping them directly into different spots in the simmering gravy. DO NOT STIR the gravy after adding the eggs.
Cover the pan with a lid and let the eggs poach undisturbed in the gravy on low heat for 6-8 minutes.
6–8 min
Open the lid. The eggs will be beautifully set into firm, flavor-packed pockets. Serve carefully.
How to tell it's done
Soft, perfectly set egg yolks and whites floating in a smooth, highly tangy, spicy, and warming coconut-tamarind broth.
Getting it right
Tip
If the gravy is boiling hard when the eggs go in, they will break up and scatter. Keep it at a gentle simmer so the eggs poach whole.
What to serve it with
Scoop out a whole poached egg and a generous ladle of the tangy gravy over steamed rice or Dosa.
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