This is an egg dish that my amma used to make and I have not yet seen this same version of the dish anywhere else. I think the potatoes was amma’s own addition to the original coconut curry recipe from Kerala. This curry, just like all other Kerala dishes, tastes best with fresh coconut milk and when you use coconut oil to cook the curry. I love the potatoes in this dish too since they taste so delicious with this coconut sauce.
This recipe will make about 4 portions to be served with plain rice
Ingredients: 1 tsp mustard seeds 1 tbsp coconut oil 1 large red onion, thinly sliced 1 tsp fresh ginger, grated or finely chopped 2 green chillis, slit length-wise (Optional- skip if you don't want too much heat) 4-5 fresh curry leaves 1/2 tsp red chilli powder (or cayenne pepper) 1/4 tsp turmeric powder 1 tsp coriander powder 1 tsp salt (or per taste) 3 cups coconut milk (freshly extracted* or canned) 1 medium size tomato, finely chopped 1 medium size potato, cut into 1'' cubes (optional) 6 Eggs 1/2 tsp roasted fennel powder
1. Heat the coconut oil in a deep pan or a pot with a wide base and add the mustard seeds. When they start spluttering, lower flame to low and wait till all spluttering is done. Then add the onions and bring heat back to medium. Saute the onions for about 2 minutes. Then add the green chillies (if adding),the ginger and the curry leaves and stir for about 1 minute.
2. Now add the salt, the red chilli powder, turmeric and coriander powder. Stir for about 30 seconds on medium heat.
3. Then add the chopped tomatoes and let it cook on medium heat for about 2-3 minutes stirring constantly to avoid burning.
4. Next add the potatoes and stir and cover with a lid for about 2 minutes so that the potatoes cook a little bit. (If you are not using potatoes, obviously you can skip this step)
5. Now open and add the coconut milk and stir well so that all the onion and tomato mixture gets mixed well with the coconut milk. Heat on medium heat till the coconut milk starts bubbling and then immediately turn heat to low.
6. Now break the eggs one at a time and just start pouring them onto the coconut sauce such that all the eggs stay separate(or in other words pour each broken egg in a different place in the pot so that the eggs don’t overlap each other).
7. Cover again with the lid and let cook for about 10 minutes on low-medium flame.
8. After 10 minutes, open the lid and sprinkle the roasted fennel powder all over the eggs and turn the heat off.
Serve the egg curry with plain cooked rice.
*For getting fresh coconut milk:
2 cups of fresh grated coconut or (frozen grated coconut that has been thawed)
2 cups plus 1 cup of warm water
Take the 2 cups of fresh grated coconut (or thawed frozen grated coconut) and add to a blender along with 2 cups of warm water. Blend for about 1-2 minutes. Then strain using a large strainer directly into the pot with the fish. Next take the coconut from the strainer and again add to the blender with another 1 cup of warm water. Blend it again for about 1 minute and strain this milk into the pot so you will have approximately 3 cups of coconut milk.