This one’s a staple back at mom’s place. It’s basically eggs poached in a coconut based masala. Ideally it’s supposed to have potatoes as well, but I didn’t have any at home so I went with just the eggs. Most Indian egg curries have boiled eggs in a spicy gravy. But this one’s got them poached. I love eggs in a curry this way. The base of the curry is pretty much like the one for a kori (chicken) gassi. I went a little low on chillies though.
Scraped/shredded fresh coconut – 1/2 cup
Dried Kashmiri chillies – 3-4 (adjust according to taste)
Coriander seeds – 1 tsp
Cumin – 1.5 tsp
Ginger – 1 inch piece
Garlic – 3-4 cloves
Tamarind – 2 tsp pulp
Turmeric – 1 tsp
Methi seeds – a pinch
Mustard seeds – 1 tsp
Eggs – 4
Onions – 1 chopped
Coconut milk – 1/2 cup (optional)
Oil – 2 tsp
Curry leaves for garnish
Dry roast mustard and methi first. Wait till the mustard begins to splutter.
Add coriander seeds and cumin and saute for a couple of mins. Keep aside.
Add a tsp of oil to the same pan and roast the chillies along with ginger and garlic in it. Keep aside.
Tip the coconut in and saute for 3-4 mins.
Cool the ingredients down and then grind it to a paste with tamarind, turmeric and a splash of water.
Heat oil in a pan and saute half the chopped onions till translucent.
Add the masala to it and saute for 2-3 mins.
Now pour in the coconut milk and let it come to a bubble. Add salt to taste.
A splash of water can be added if you find the curry too thick.
Lower the heat to medium. Crack 4 eggs into this one at a time, leaving space between them.
Cover with a lid and let it cook for 10 mins. Take it off the heat and leave the lid on.
Heat another pan with a spoon of oil. Add curry leaves and let them splutter.
Add the remaining chopped onions and fry till they’re caramelized and brown in colour.
Pour this over the curry.
Serve with rice or roti.
Note: You could add chopped tomatoes to the curry before the coconut milk goes it.
You could also add boiled potato cubes to this curry as well.