I was reading a bit on poaching over the last few weeks and remembered the movie Julie and Julia and realized that I had not poached eggs for the longest time. Before I make a dish, I usually bounce it off Kingsley to see if he would be interested in tasting it, and he ended up saying he hated poached egg curry when his mom made it, but he was willing to give this a shot (all the changes marriage can bring!!!) I have this standard egg curry recipe that has been tried and tested and eaten a zillion times through the years, so I wanted to try something different with Eggs. I made some coconut rice and I wanted a curry to accompany it. The outcome was just great! Shockingly awesome!!! I am sure the picture does not do any justice (as some of the other ones) but the taste was so good, we are definitely making this again.
- Eggs: 4 ( I made a big curry)
- Onion: 1 large chopped
- Potatoes: 3 medium diced into pieces
- Tomatoes: 1 can or 3 medium chopped
- Squash: 2 cups worth chopped
- Chilli: 3 slit lengthwise (HEAT!)
- Ginger: small piece minced
- Garlic: 3 cloves minced
- Curry Powder: 2 tbsp (or a combo of tumeric, and coriander)
- Chilli Powder (or Paprika): 1 tbsp (or a little more if you can handle it)
- Coconut milk – 1 cup
- Salt to taste
- Mustard seeds – 1 tsp
- Cumin seeds – 1tsp
Before we begin, make sure you use a WIDE and deep sauce pot. This gives the eggs room to poach well and the eggs won’t disintegrate with the curry!
Heat some oil and add the mustard seeds and cumin seeds. When they start spluttering all over the place, add the minced ginger and garlic, green chillies and onions and saute. Once the onions are soft, add the potatoes and squash and the curry powders. Add a little water and allow it cook for a few minutes.
A few minutes later add the tomatoes, and a few cups of water and the cup of coconut milk. Add the required amount of salt and some curry powder if needed. Stir well and allow it to cook. When the potatoes and squash are cooked through, it will be time for the eggs to go in. Simmer on medium-low heat for 10-15mins and allow the potatoes and squash to cook through.
Test a potato in the pot and if it feels cooked (soft and mushy), if it is, break the eggs one by one into the pot. Do it slow and make sure the eggs don’t break. It might sound tricky but it was not that difficult!
Reduce the heat to low and cover the pot with a lid. Cook for 5mins until the yolk is cooked. I cooked till I got a firm yolk, if you want a runny yolk it should take less than 5mins. Once done, allow the curry to rest for a few minutes before serving.
Serve warm with some rice, roti or bread.