South Indian Poached Egg Curry

This is a South Indian classic, I posted a version a while back with boiled eggs added, but this is the village method and my favorite poaching the eggs in the curry. I made this for hubby the other day as his Mum had left and I felt bad that he needed spicy foods. Our daughter still isn't convinced by spice yet!

Ingredients:

• Any desired amount of eggs to poach in the curry, so they fit in the pan
• 1/2 onion,
• 3 green chilies
• a few curry leaves
• 3 cloves garlic chopped
• a pinch of mustard seeds
• one tablespoon masala powder
• a little frozen coconut
• salt to taste
• pinch of chili powder
• 2 big tomatoes chopped

Method:

1. heat canola oil pop mustard seeds, add curry leaves and green chili, and onion then saute for 5 minutes

2. after a little while add masala powder and red chili powder and salt and diced tomatoes, then turn it down to a low heat and simmer for 15 min, then mix in the coconut

3. after you have a lovely rich sauce simply break the eggs into it cover with a lid and poach for a few minutes and enjoy!

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