Poached Eggs in Coconut Milk

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 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

  • Combine onion, garlic, ginger and green chillies together. Place in a microwave safe pie dish.
  • Add oil and cook on full power for 5 minutes, stirring a couple of times.
  • Add tomato puree, coconut milk, salt and turmeric powder.
  • Cook on full power for 2 minutes.
  • 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.
  • 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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