Poached Egg in Coconut Curry
A delightful twist on the classic Kerala egg curry. Eggs are gently poached in a fragrant, creamy coconut milk gravy, infused with classic South Indian spices. Perfect with appam or rice.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat 2 tbsp of coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 5-6 minutes until soft and translucent.
- d.Add the ginger-garlic paste, slit green chilies, and 10 curry leaves. Sauté for another 1-2 minutes until the raw aroma disappears.
- 2
Step 2
- a.Cook the Masala Base
- b.Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir continuously for 30-40 seconds until fragrant, being careful not to burn the spices.
- c.Immediately add the tomato puree. Cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
- 3
Step 3
- a.Simmer the Gravy
- b.Pour in the thin coconut milk and add salt. Stir well to combine.
- c.Increase the heat to medium and bring the curry to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
- 4
Step 4
- a.Poach the Eggs
- b.Reduce the heat to the absolute lowest setting. The curry should be barely bubbling.
- c.Crack each egg into a small bowl first, then gently slide it into the gravy. Space the eggs apart to prevent them from sticking together.
- d.Cover the pan with a lid and let the eggs poach for 5-7 minutes. The whites should be opaque and set, while the yolks remain runny. Cook for a minute longer for firmer yolks.
- e.Do not stir the curry at all during this stage to keep the eggs intact.
- 5
Step 5
- a.Finish the Curry
- b.Once the eggs are cooked to your liking, turn off the heat.
- c.Gently pour the thick coconut milk around the eggs. Sprinkle the garam masala over the top.
- d.Let the residual heat warm the thick coconut milk for 1-2 minutes. Do not boil the curry after adding thick coconut milk, as it can curdle.
- 6
Step 6
- a.Prepare the Tempering (Tadka)
- b.In a small separate pan (tadka pan), heat the remaining 1 tbsp of coconut oil over medium-high heat.
- c.Add the mustard seeds and wait for them to splutter completely.
- d.Add the broken dried red chilies and the remaining 5 curry leaves. Sauté for 15-20 seconds until the chilies darken slightly and the leaves are crisp.
- 7
Step 7
- a.Garnish and Serve
- b.Immediately pour the hot tempering over the egg curry.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot with appam (hoppers), idiyappam (string hoppers), or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use freshly extracted coconut milk. If using canned, shake the can well before opening.
- 2Crack each egg into a separate small bowl before adding to the curry. This prevents shell pieces from getting in and allows for more precise placement.
- 3Maintain a very low simmer while poaching the eggs. High heat will make the egg whites tough and can cause the gravy to scorch.
- 4Avoid stirring after adding the eggs. If you need to move them, gently nudge them with a spoon after the whites have partially set.
- 5Ensure the thick coconut milk is at room temperature before adding it to the hot curry to minimize the risk of curdling.
Adapt it for your goals.
Add Vegetables
Add parboiled potato cubes or green peas to the gravy along with the thin coconut milk for a more substantial curry.
Vegan VersionVegan Version
Replace the eggs with firm tofu cubes or chickpeas. Add them to the gravy during the simmering stage to absorb the flavors.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Tangy TwistTangy Twist
Add a small, marble-sized piece of tamarind soaked in warm water (and then strained) or a teaspoon of kokum extract along with the thin coconut milk for a tangy flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Anti-inflammatory Properties
The presence of turmeric, ginger, and garlic provides powerful anti-inflammatory compounds like curcumin and allicin, which help combat inflammation in the body.
Rich in Healthy Fats
Coconut milk is a source of medium-chain triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
Frequently asked questions
One serving, which includes two eggs and gravy, contains approximately 460-480 calories. This can vary based on the fat content of the coconut milk and the amount of oil used.