This bright, golden ‘Egg Drop Curry‘ is a perfect for busy weeknight dinner. It is one of my family’s favourite recipe and everyone devour it with hot steamed rice. This is one of the regional speciality and commonly prepared in Indian western coast households. Since recipe comes from the coast, use of coconut is essential. So paste of freshly grated coconut and onion is used as a curry base with handful of powered spices. Once poached eggs cooked in this curry base, that’s when magic happens and you’ll get utterly delicious egg curry.

If you love curries, specially eggs then you have to try this recipe. Unlike other recipes, this one doesn’t require separate hard boiled eggs. However, eggs are simply poached and cooked with curry base. This golden-brown curry has slight earthy taste from coconut while subtle sweetness of onions. Not too spicy but full on flavours; for freshness add lots n’ lots of green coriander while making the curry. Hot steamed rice goes well with this hearty egg curry, however it also tastes delicious with crusty rolls or chapati. Recipe is quick and can be on table under 45 minutes. It makes a great weekday lunch or dinner but can be enjoyed as weekend treat also.

Ingredients:

3 eggs

2 small onion

1/2 cup freshly grated coconut

1/2 tsp cumin seeds

1 tbsp ginger-garlic paste

2 tbsp oil

1 tsp coriander powder

1 tsp red chilli powder

1/2 tsp turmeric

1 tsp garam masala

2-3 cups of water

Salt to taste

Fresh coriander for garnish

Method:

Curry Base:

Take a pan over high heat and add 1 tbsp of oil.

Once oil is hot enough, add 1 roughly chopped onion into it and turn heat to medium.

Once onion starts changing the colour, add grated coconut into the pan.

Keep stirring everything together.

Once coconut start to turn brown, switch off the heat.

Let mixture cool down to room temperature.

Once cool down, blitz it into fine thick paste.

In a same pan add 1 tbsp of oil and turn on the high heat.

Once oil is hot, add cumin seeds into the pan and let them sizzle for few seconds.

Tip-in finely chopped onions into the pan. Turn heat to medium and gently fry for about 5 minutes.

When onions are softened, add ginger garlic paste along with powdered spices ie, turmeric, coriander & red chilli powders.

Gently mix everything together, if required deglaze the pan with water.

Stir it all to combine for 3-5 minutes.

Add prepared coconut-onion paste to the pan. You can use all the paste or save some for next use. This time, I have used about 3/4 cup of prepared curry paste.

Combine everything well.

Add 2-3 cups of water, turn heat to medium-high.

Season with salt and allow it to cook for 5-8 minutes.

While curry is bubbling, add chopped coriander into it.

Combine it well and let it cook for another 2 minutes or so.

Crack the eggs into the pan, add garam masala and cover the lid.

Turn heat to medium and let it cook.

Eggs will take another 7-10 minutes to cook.

Once oil start separating out from the pan and eggs are cooked. Turn off the heat.

Add more freshly chopped coriander over the top, if liked. Egg drop curry is ready to serve.

I hope you enjoyed this recipe and would love to give it a try. As always thanks for stopping by and reading my recipe.

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Recipe