Gavran Poached Egg Curry

Name: Gavran Poached Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 4 pcs egg; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 0.5 cup fresh coconut (grated); 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 2 pcs green chili (split); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.2/5(28)

TASTE SCORE

8/10

This rustic Maharashtrian-style egg curry has tender eggs poached right in a spicy onion-coconut gravy. It is homely, hearty, and full of village-style flavor that goes beautifully with bhakri or steamed rice.

PREP

15m

COOK

30m

SERVES

1 CUP CURRY WITH 2 POACHED EGGS

219 cal

SERVINGS

METHOD · 9 STEPS

prep · ~7 min
Prep the masala ingredients.
1.Finely chop the onion and tomato.
2.Roughly chop the ginger and garlic.
3.Grate the fresh coconut and keep the coriander leaves ready.
saute · ~8 min
Cook the coconut masala base.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add the grated fresh coconut and cook until lightly golden, 2 to 3 minutes.
3.Add the ginger, garlic, and green chili and cook for 1 minute.
4.Add half the chopped onion and cook until soft, 3 to 4 minutes.
TIPKeep the heat medium so the coconut turns golden and nutty without burning.
mix · ~3 min
Grind the masala.
Take the pan off the heat and let the mixture cool slightly. Blend it with a little water into a smooth paste.
temper · ~6 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in a kadai or deep pan.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and let them sizzle for a few seconds.
4.Add the remaining chopped onion and cook until light golden, 4 to 5 minutes.
saute · ~8 min
Build the curry gravy.
1.Add the chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Mix in the ground coconut masala and cook for 2 minutes.
4.Pour in the water and stir well.
simmer · ~6 min
Simmer the gravy.
Bring the curry to a gentle simmer and cook uncovered for 5 to 6 minutes, until the gravy thickens slightly and the oil begins to show at the edges.
assemble · ~7 min
Poach the eggs in the curry.
1.Lower the heat so the gravy stays at a gentle simmer.
2.Crack 1 egg into a small bowl and slide it carefully into the gravy.
3.Repeat with the remaining eggs, spacing them apart.
4.Cover the pan and cook until the egg whites are set and the yolks are done to your liking, 5 to 7 minutes.
TIPDo not stir after adding the eggs or the whites may break into the gravy.
garnish
Garnish with coriander leaves.
serve
Serve the curry hot.
Spoon the gravy gently so each serving gets one poached egg and plenty of masala.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the fresh coconut only to light golden; dark browning can make the gravy taste bitter.
2
Cool the coconut-onion mixture slightly before grinding so the paste blends smoother and thicker.
3
Keep the gravy at a gentle simmer before adding eggs; a hard boil can tear the whites apart.
4
Crack each egg into a small bowl first, then slide it into the curry for neater poached eggs.
5
Leave a little space between eggs in the pan so they set separately and are easier to serve.
6
If making ahead, prepare the gravy in advance and poach the eggs just before serving for best texture.
7
The curry thickens as it stands because of the coconut, so loosen with a splash of hot water when reheating.