Sunday, January 15, 2012

Andhra egg curry (Curried poached eggs)

I learned this recipe from my roommate at CSU, Joshna, who was from Andhra Pradesh. This poached egg technique can be applied to any of your favorite traditional egg curry recipes. Sorry the picture looks like mush :-( but I promise it tastes good :-)

1. Take some oil in a skillet and add whole jeera (cumin seeds) & dried red chillies
2. Add chopped onions, chopped green chillies and ginger-garlic paste and saute till onions are golden brown.
3. Add  haldi (turmeric), chilli, dhania (coriander) and jeera (cumin) powders followed by tomato paste. Mix them together and cook till oil begins to separate from the masala.
4. Now add some water to make it a rather watery consistency. Add some garam masala and salt to this watery gravy, get it to a boil. We are now ready to add the eggs.
5. Take the eggs and crack each one directly into the gravy. Each one should be dropped slowly into the gravy to try and keep it as intact as possible. Each egg should be placed away from the previous one so they don't touch each other.

6. Cook the eggs for about 5-7 minutes and then flip the eggs over. At this point the portion of the egg submerged in the gravy will be cooked and the top half will be raw. Cook the second side for another 7 minutes or so.
7. Serve with some fresh cilantro.

1. Use a rather flat kind of  vessel so you can drop the eggs away from each other.
2. You can choose to cover and cook on the first side and not flip the eggs over. This is really a personal egg choice. Some like their yolk runny, I like to cook the yolk till they are well done.

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