Poached egg curry/ Egg drop curry

                                                                               

Two years back we were invited by my husband's boss for dinner.His wife(native from andhra) is a great cook so along with other dishes she had prepared the delicious andhra style poached egg curry(egg drop curry).As i am always inquisitive about new recipes i had asked her the basic process of making this curry.She had used tomato base to make the curry.Here in this recipe, i have made the same egg drop curry with  coconut base giving it goan touch.This curry tastes super yummy when served with roti,bread or rice.It's a perfect dish for party or potluck.

This curry doesn’t require boiled eggs, so you don’t need to worry about boiling the eggs first and then wait for them to cool down a bit before peeling the shells.
For this curry, the raw eggs are directly dropped into the gravy instead of adding boiled eggs.Thus, this reduces the cooking time. So a tasty curry can be served under 30 minutes.The eggs are cooked in spicy gravy, so they absorb all the spices and curry tastes much more flavorful than regular boiled egg curry.This curry is the best to cook at times when you have unexpected guests and you don’t have much time to prepare food, but you still want to impress them with something really exotic then this curry comes to the rescue.

          Ingredients (serves 3-4)

• 6 eggs
• 2 medium size onions (chopped)
• 1 tomato (chopped)
• 3-4 tablespoons oil 
• 2 tablespoons ginger garlic paste
• 1 bayleaf
• 1/2 tsp cumin seeds
• 1 inch cinnamon piece
• salt (as per taste)
• 1 tsp garam masala
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 cup grated coconut
• Few coriander leaves chopped(to garnish)

          Method of preparation 

• In a frying pan take some oil (around 2 tablespoons)and fry 1 medium size chopped onion till it becomes translucent.
• Next in the same pan add grated coconut and shallow fry it nicely until coconut turns light brown and aromatic.
• Switch off the gas and let it cool down.
• After some time take this fried onion and coconut mixture and put in a blender,also add 1 tsp garam masala,1 tsp chilli powder and 1/2 tsp of turmeric powder.Grind altogether to make fine paste and keep aside.
• In the same frying pan take some oil,into that add 1/2 tsp of jeera,small peice of cinnamon and 1 bayleaf and saute it for a while.
• Then add ginger garlic paste and saute for a while.
• Take the flat bottom pan and add 1 medium size chopped onion and fry nicely till golden brown.
• Then add chopped tomato and fry till raw mell dissapears.Add little water if required.
• Then add the coconut gravy to the pan,also add salt and sugar and mix well and cook nicely for 3-4 minutes till it starts boiling.
• Reduce the flame to medium low and slowly crack the egg one by one and put in gravy keeping some gap between two eggs.
• Cover and cook on low medium flame for 8-10 minutes.
• Do not stir in between.After 10 minutes eggs will be cooked nicely then flip on the other side using spoon.
• Cook for couple of minutes more.Stir gently if required.
• Switch off the gas and garnish with coriander leaves.
• Serve hot with Roti/Pav/Rice.

          
          Note

• Instead of chopped tomato you can also use tomato puree.
• Dont stir the curry once the eggs are added.
• You can use the same recipe and add boiled eggs instead of adding the raw eggs directly into the curry.

          Happy cooking !