Monday, November 29, 2010
Poached Egg Curry
Eggs - 4
Onion - 1/2, finely chopped
Tomatoes - 4, grated and discard the peel
Ginger - 1/2 inch, finely chopped
Garlic - 2 cloves, finely chopped
Turmeric - a pinch
Red Chilli powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5
Sugar - 1/2 tsp
Cilantro for garnish
Heat oil in a pan and temper with mustard seeds. Add onion, ginger, garlic, salt, sugar and curry leaves. Cook till the onion becomes soft.
Add the grated tomato, turmeric and red chilli powder and cook for 10 minutes till a thick sauce is formed and oil separates.
Add a cup of water, and a little garam masala and bring the curry to a boil. Cook for a couple of minutes more.
Break each egg in a small plate and gently slide them side by side directly over the curry.
Sprinkle a little salt on the eggs, lower the heat and cover the pan.
When the eggs are set, remove the pan from heat.
Garnish with fresh cilantro leaves and serve.