"This recipe involves poaching eggs in curried coconut milk. When the runny yolk mixes with the coconut sauce…Foodie Heaven! You can view the original recipe at Yummily Yours." — Prashanthi Kuruvadi Suresh
Active time: 15 minutes
Masala (spice paste)
1 tspcoriander seeds
1 tspcumin seeds
4 Tbspgrated coconut
1 Tbsptamarind sauce
Blend paprika, coriander seeds, cumin seeds, grated coconut, tamarind sauce, and garlic into a smooth paste.
Egg Drop Curry
3 Tbspcooking oil
1/4 cchopped onion
1/4 cchopped tomato
3/4 ccoconut milk
4Davidson's Safest Choice® pasteurized egg(s)
cilantro (optional)to taste
Heat oil in a deep pan. Add chopped onion and sauté for a minute. Add tomatoes; cook until tomatoes are mushy.
Add spice paste and cook for about 2 minutes.
Add salt to taste and cook another minute. Add water.
When water comes to a boil, reduce heat. Break eggs into a bowl or custard cup. Gently slide them into the boiling curry, one at a time. Drop them from the sides without disturbing the yolks.
Ladle curry and pour over the eggs. Cover and cook 2-4 minutes.
Turn off heat; add coconut milk and stir. Cover and let rest for a minute.
dd cilantro for garnish and serve hot.
For a thicker, spicier curry, use less coconut milk. The cooking time for the eggs is your choice. If you prefer a poached egg texture, 2 minutes is more than enough. If you prefer your eggs cooked-through, we recommend about 4 minutes.
Tamarind sauce can be substituted with 1/2 tablespoon lime juice and 1 teaspoon sugar.
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