Poached Egg in Coconut Curry

1. 1
   prep · ~8 min

   Slice the aromatics and crack the eggs into separate bowls.

   1.Thinly slice 1 large onion, 4 garlic cloves, and julienne the ginger.

   2.Slit 2 green chilies and finely chop 1 tomato.

   3.Crack each egg into its own small bowl — do not break the yolk.

   TIPRoom temperature eggs poach more evenly and are less likely to spread.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat 1 tbsp coconut oil in a wide pan over medium heat.

   2.Add mustard seeds and let them pop (30 seconds).

   3.Toss in curry leaves and let them crackle until fragrant (10 seconds).

   TIPA wide pan gives each egg enough space to poach without merging.
3. 3
   saute · ~9 min

   Build the onion-tomato base.

   1.Add sliced onions, garlic, ginger, and green chilies.

   2.Sauté until onions turn soft and translucent (4-5 minutes).

   3.Stir in chopped tomato and cook until it turns mushy (3-4 minutes).

   TIPDon't rush the onions — they should soften fully before the tomato goes in, or the gravy will taste raw.
4. 4
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat to low.

   2.Add turmeric, red chili powder, and coriander powder.

   3.Sauté until the raw smell fades (30-40 seconds).

   TIPKeep the heat low — spice powders burn easily and turn bitter.
5. 5
   simmer · ~5 min

   Pour in the coconut milk and bring to a gentle simmer.

   1.Pour in 1.5 cups medium coconut milk and stir well to combine.

   2.Add tamarind water and salt. Stir.

   3.Bring to a gentle simmer over medium-low heat — small bubbles at the edges, not a rolling boil.

   TIPNever let coconut milk boil hard — it can split and lose its silky texture.
6. 6
   simmer · ~5 min

   Poach the eggs in the curry.

   1.Gently slide each egg (one at a time) from its bowl into different corners of the pan.

   2.Spoon a little gravy over the egg whites to help them set.

   3.Cover the pan and simmer on low heat until whites are set but yolks are still runny (4-5 minutes).

   TIPAvoid stirring once eggs go in — let them settle undisturbed for perfect shape.
7. 7
   garnish · ~1 min

   Finish with thick coconut milk and seasoning.

   1.Drizzle the reserved 0.5 cup thick coconut milk over the curry.

   2.Sprinkle freshly ground black pepper.

   3.Scatter chopped coriander leaves on top.

   TIPThe final drizzle of thick milk at the end adds a luxurious, fresh coconut finish.
8. 8
   serve

   Serve immediately with appam, idiyappam, or steamed rice.

   Ladle each egg with plenty of gravy into serving bowls. The yolk should still be soft and runny when broken.

   TIPThis curry waits for no one — the eggs continue to cook in the residual heat, so serve right away for the best runny yolk.

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