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Poached Eggs in Coconut Milk
By : Method
- Combine onion, garlic, ginger and green chilies 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 chappathies.
Ingredients:
Onion - 1/3 cup, finely chopped
Garlic - 1 tsp, minced
Ginger - 1 tsp, minced
Green chilies - 1 tbsp, finely chopped
Oil - 3 tbsp
Tomato puree - 2 tbsp
Thick coconut milk* - � cup
Turmeric powder - � tsp
Salt - to taste
Eggs - 4
* Use the tetra pack variety as it is less likely to curdle than fresh coconut milk.
Onion - 1/3 cup, finely chopped
Garlic - 1 tsp, minced
Ginger - 1 tsp, minced
Green chilies - 1 tbsp, finely chopped
Oil - 3 tbsp
Tomato puree - 2 tbsp
Thick coconut milk* - � cup
Turmeric powder - � tsp
Salt - to taste
Eggs - 4
* Use the tetra pack variety as it is less likely to curdle than fresh coconut milk.
RECIPES BY CHANDRI BHAT
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