Egg Drop Curry with Coconut Milk with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the sprig of curry leaves and sauté for another 20-30 seconds until they turn crisp and aromatic.
   • Add the sliced onions and a pinch of salt. Sauté for 4-5 minutes until the onions become soft and translucent.
2. 2

   Sauté the Aromatics and Masala Base

   • Add the ginger-garlic paste and slit green chilies. Sauté for about 1 minute until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until they break down and become soft and mushy.
3. 3

   Cook the Spice Powders

   • Reduce the heat to low to prevent the spices from burning.
   • Add the turmeric powder, Kashmiri red chili powder, and coriander powder.
   • Stir continuously and cook for 1 minute until the spices are fragrant and you see oil separating from the masala.
4. 4

   Simmer the Gravy

   • Pour in the thin coconut milk and add salt to taste. Stir everything together well.
   • Increase the heat to medium and bring the curry to a gentle simmer. Do not bring to a rolling boil.
   • Let it simmer for 5 minutes, allowing the flavors to meld together.
5. 5

   Poach the Eggs

   • Reduce the heat to the lowest possible setting. The gravy should be barely simmering.
   • Crack one egg at a time into a small bowl and gently slide it into the gravy. Repeat for all eggs, ensuring they are spaced apart.
   • Do not stir the curry after adding the eggs, as this will break them.
   • Cover the pan with a lid and let the eggs poach for 5-7 minutes. The whites should be fully set, and the yolks cooked to your preference (runny or firm).
6. 6

   Finish with Thick Coconut Milk

   • Turn off the heat completely.
   • Gently pour the thick coconut milk around the poached eggs.
   • Sprinkle the garam masala over the top.
   • Carefully swirl the pan to mix the thick milk into the gravy without disturbing the eggs. Do not stir with a spoon or return to heat, as this can cause the milk to curdle.
7. 7

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving. This allows the flavors to settle.
   • Serve hot with appam (rice hoppers), idiyappam (string hoppers), or steamed rice.