Poached Egg Curry With Coconut Milk / Egg Drop Curry


4 eggs
2 onions, sliced
1 tsp ginger paste
1 tsp garlic paste
1 tomato, chopped
1 tbsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 1/2 cup thin coconut milk
1/3 cup thick coconut milk
1 sprig curry leaves
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
1-1 1/2 tbsp oil


  1. Heat oil in a pan and splutter mustard seeds.
  2. Add sliced onions and saute well till transparent.
  3. Add curry leaves, ginger paste and garlic paste and saute till the raw smell goes.
  4. Add coriander powder, chilli powder and turmeric powder and mix well for a minute.
  5. Add chopped tomato into this and cook till it turns soft and oil separates.
  6. Then add thin coconut milk and salt and mix well.
  7. When it comes to a boil, carefully break the eggs into this boiling mixture leaving some space between the eggs. Do not stir.
  8. Cover and cook on medium low flame for 4-5 minutes till the eggs get cooked.
  9. Now add thick coconut milk and garam masala, mix gently and cook for 1-2 minutes.
  10. Switch off the flame and serve with pathiri, idiyappam etc…

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