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Poached Eggs in Coconut Milk Recipe

Poached Eggs in Coconut Milk is a popular Indian Side Dish
Author :
On :
Friday, 21 April, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • Onion - 1/3 cup, finely chopped
  • Garlic - 1 tsp, minced
  • Ginger - 1 tsp, minced
  • Green chillies - 1 tbsp, finely chopped
  • oil - 3 tbsp
  • Tomato puree - 2 tbsp
  • thick Coconut Milk - 1/2 cup
  • Turmeric powder - 1/2 tsp
  • salt to taste
  • eggs - 4
  • How to Make Poached Eggs in Coconut Milk:

    1. Combine onion, garlic, ginger and green chillies together. Place in a microwave safe pie dish.
    2. Add oil and cook on full power for 5 minutes, stirring a couple of times.
    3. Add tomato puree, coconut milk, salt and turmeric powder.
    4. Cook on full power for 2 minutes.
    5. Remove 3 tbsp of this gravy and reserve. Break the eggs, one by one, neatly into the pie dish. Pierce the yolks with a tooth pick. Pour the reserved gravy over them.
    6. Cover the dish and cook on full power for 3-4 minutes. Allow to stand for 5 minutes. The eggs will set by this time. Serve hot with bread or Chapattis.


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