Sunday, 26 January 2014
Poached Egg Curry
Egg Poached in Tomato Sauce
One of my friends made egg poached in tomato sauce. I tried it once but was not sure if I liked the texture. I made a smooth sauce this time and it turned out to be nice. I am not a fan of poached egg but this is not quite the same as the regular ones. These can be eaten with rice or rotis. Use a flat bottomed dish to allow space for eggs to poach. I noticed that adding too much water to the mixture does not help as it becomes even more watery after cooking. Here is the recipe...
2 onions, chopped
1 tin tomatoes (about 3-4 tomatoes)
1 teaspoon ginger garlic paste
1 teaspoon chilly powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 heaped teaspoon egg roast masala (substitute with mixture of garam masala and fennel powder)
Salt to taste
Heat some oil in a flat bottomed dish and add the onions and ginger garlic paste. Add green chillies if desired.
Once onion begin to change colour, add the tomatoes and cook until they begin to reduce and raw smell goes
Grind this to a fine paste in a blender or use a hand blender and bring back to pan. Add all spice powders and salt and bring to boil and allow raw smell to go