Plain Poached Eggs in Coconut Milk

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 4 eggs.
  • 1 grinded coconut.
  • 2 onions (finely chopped).
  • 1 tsp - chilli powder.
  • 1/4 tsp - turmeric powder.
  • 1/2 tsp - cumin seed powder.
  • 1/2 tsp - coriander powder.
  • 2 tbsp - minced coriander leaves.
  • salt to taste.
  • oil.

How to Make Plain Poached Eggs in Coconut Milk

  • Extract thick coconut milk by adding 1 cup hot water to the grinded coconut.
  • Heat the oil in a pan and fry the onions till they are golden brown.
  • Add the chilli, turmeric, cumin seeds and coriander powders.
  • Stir well, then add the salt.
  • Make four hollows in the onion mixture, equally spaced, and drop a raw egg into each hollow.
  • Pile the cooked onion around each for support.
  • Cover the pan and simmer until the eggs poach.
  • Now pour the coconut milk over the eggs and simmer until the milk thickens.
  • Sprinkle with coriander leaves and serve immediately.