CKP Egg Curry

 

 

 

I remember eating this curry at my friend's house when I was in school. CKP community loves their seafood, chicken and mutton. A typical CKP household will surely have mutton every Sunday. I remember my friend's mom would welcome us serving many CKP delicacies. and once when we dropped in unannounced - there was no special (read: non-vegetarian) menu -  she made this delicious impromptu curry. A uniqueness of this curry is that eggs are not boiled first. They are broken right into the boiling curry.  So it's more like a poached egg curry. I was watching the food network the other day where chef Ann Burrel made poached eggs. She added vinegar to the water. So I modified my friend's mom's recipe and added a spoonful of vinegar.

 

CKP Egg Curry

Ingredients

4 raw eggs

1 cup coconut milk

1 tsp vinegar (optional)

1/2 tsp mild chili powder

1 tsp coriander powder

1/2 tsp garam masala

 

Tempering

1 tbsp. oil

1 small onion, chopped

1 small tomato, chopped

1 tbsp. ginger-garlic-green chili paste

1/2 tsp turmeric powder

 

Garnish

2 green chilies, slit (optional)

2 tbsp. cilantro, chopped

 

Method

1. Heat oil in a wide saucepan. Add onion, turmeric powder. Sauté till onion is soft.

2. Add ginger-garlic-green chilies paste and tomatoes. Sauté for 2 minutes.

3. Add all the spices and 2 cups water. Bring to a rapid boil

4. Add spoonful of vinegar - if using. Add coconut milk.

5. Switch gas to medium. Break one egg at a time, carefully into the boiling curry.

6. Let it cook for 10 minutes.

7. Switch gas to low. Add slit green chilies. Simmer for 5 minutes.

8. Switch off the gas. Cover and set aside for 5 more minutes.

9. Garnish with cilantro.

 

Note -

1. Be sure to take a wide container for making this curry. The eggs should be in a single layer.

2. Instead of coconut milk, you can add ground coconut to get a coarse texture for the curry.

 

 

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