Poached Egg Curry in Coconut Sauce

Ingredients

• 3/4 cup grated coconut
• 1 teaspoon fennel seeds
• 2 teaspoons red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• curry leaves
• 1/2 cup water (more or less to make fine paste)
• 1 tablespoon coconut oil
• curry leaves
• 1 large onion (sliced finely)
• 1/4 inch ginger (crushed (optional))
• 2 to 3 green chillies (slit)
• 1 large tomato (chopped roughly)
• 2 cups moringa leaves (optional )
• Salt to taste
• 3/4 cup water
• 3 to 4 eggs

Instructions

1. 1

   --- Prepare the coconut curry paste ---

2. 2

   grind: Add all the coconut curry paste ingredients into a food processor or mixie and grind to a fine smooth paste with water. Stop and scrape the sides down and add water little by little until the mixture blends together and becomes a smoothpastet.

3. 3

   --- Prepare the curry ---

4. 4

   Heat coconut oil in a saucepan or a wide curry pot on medium heat.

5. 5

   saute: Add the curry leaves, chopped onions and green chillies, and ginger with a dash of salt and saute until translucent.

6. 6

   saute: Add the chopped tomato and sprinkle salt. Saute and cook until the tomatoes are all cooked down to a mush.

7. 7

   saute: If using spinach or moringa, add in the chopped spinach and let it cook until wilted.

8. 8

   boil: Stir in the prepared coconut paste along with some water from cleaning the mixie jar and let it boil.

9. 9

   boil: Reduce the flame to low and taste test to adjust the spices. Crack open each egg and drop it into the boiling curry.

10. 10

    cook: Cover and cook until the egg yolks are almost firm. Switch off and keep covered for 3 to 5 minutes.

11. 11

    serve: Open and stir in a few fresh curry leaves and serve hot with ari dosha, idiyappam, pathiris, orottis etc.