Poached Egg Curry

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

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  • 3 - eggs.
  • 1/2 cup - onion, finely chopped.
  • 100 ml - thick coconut milk.
  • 1/4 cup - tomato, finely chopped.
  • 2 cloves - garlic, minced.
  • 1/2 tsp - ginger, minced.
  • 2 - green chillies, finely chopped.
  • 1/2 tsp - turmeric powder.
  • 2 tbsp - oil.
  • Salt to taste.

How to Make Poached Egg Curry

  • Put oil, onion, garlic, ginger and green chillies in a flat glass pie dish and put it in the microwave.
  • Cook on full power for 3 mins, stirring twice.
  • Add tomato, cook for 2 mins.
  • Add coconut milk, salt and turmeric powder.
  • Cook for 2 mins and take the dish out.
  • Transfer two tbsps of this gravy to a small cup.
  • Break the eggs carefully in the remaining gravy. Prick the yolks with a tooth pick.
  • Pour the gravy from the cup on the eggs.
  • Cover the dish and cook on full power for 3 mins.
  • Stand for 5 mins before serving hot with bread or chapatti.