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Saturday, February 5, 2011

Egg Roce (Coconut Milk) Curry

When it comes to egg curries my mind instantly runs to my cousins' place in Mangalore where they used to have egg curry for lunch every Saturday afternoon. If i happened to land up in their house on any Saturday I was assured of having some delicious eggs for lunch. I miss that so much today cuz I rarely make egg curries - partially because the little one was allergic to the yolks when he was a baby. However, now that he's well past that incubation period, I thought of reintroducing it into our daily menu. Besides my mom's recipe (which i totally love) I thought of hunting for a recipe on the net & found one on Malabar Spices and it turned out great.

One reason why the Kerala cuisine is close to my heart is because of the similarity of flavours in their coconut/coconut milk based recipes. The only addition is the curry leaves which is added to almost all kinds of savoury dishes - from snacks to meat to fish items. My mother used to prepare a similar egg roce curry but minus the coriander powder & curry leaves.


Egg Roce Curry
Prep time: 15-20 mins | Cook time: 15 mins | Serves 4

You Need:
  • 5-6 eggs
  • 2 medium onions finely chopped
  • 1 green chilli finely chopped
  • 1/2 inch ginger finely chopped
  • 4 cloves garlic finely chopped
  • 1 large tomato chopped
  • 1 sprig of curry leaves (kadipatta)
  • 1/2 tsp or 1 tsp red chilli powder
  • 1/4 tsp turmeric
  • 2 heaped tsps coriander powder
  • 1 cup thick coconut milk OR coconut milk made out of 2-3 tbsps coconut milk powder dissolved in 1 cup warm water
  • salt to taste
  • Oil for frying (about 1 tbsp)
Method:
1. Fill a pan with sufficient water and place the eggs in it. The water should cover the eggs. Keep over high flame & boil for 15 minutes. Remove from flame. Discard hot water, rinse the eggs in cold water & remove the shells. Cut the eggs lengthwise into halves. Set aside
2. In a wok or wide bottomed pan heat some oil and toss in the chopped onions & curry leaves & fry till they turn translucent. Toss in the ginger, garlic & green chillies and fry.
3. Add the chopped tomatoes and salt and fry till they turn a bit mushy.
4. Add the powders - chilli, turmeric & coriander and fry on a low flame till the oil leaves the sides
5. Add the coconut milk and allow it to boil. Lower flame & check the salt. Add more if required
6. Gently add the halved eggs and cover them with the gravy & simmer for 2-3 minutes
7. Garnish with chopped coriander & serve hot with white rice

Recipe Source: My mum and partially adapted from: Malabar Spices

9 comments:

  1. I tried this recipe and it turned out great. I loved it and so does my hubby. Thanks for sharing..

    ReplyDelete
  2. Tried this today. It was rich n creamy. Was liked by all hubby n kiddos (4yr and 17months old) n me. Thanks for the detailed recipe. My 4yr olds request "make it again" My day was made. Thanks to you.
    Molly

    ReplyDelete
  3. @imexcited & Molly: thanks so much for your response! So glad u liked it!!

    ReplyDelete
  4. Tried this recipe... it was simply awesome. Since im on lent so cudnt taste it but simple followed the instructions. My hubby is die hard fan of eggs so made it specially for him... He loved it and also my in laws.

    ReplyDelete
  5. @ Susan: Thanks so much and I am so glad that your husband and inlaws loved it :) thanks for your feedback!!

    ReplyDelete
  6. I tried this and it was amazing... My husband and kids loved it... Thank you. God bless you

    ReplyDelete
  7. @ Andrea: Thanks so much for your feedback! So glad you liked it!

    ReplyDelete
  8. Hello Shireen, I tried this recipe last week and it turned out yummmy! Thank you for posting. i appreciate your time and efforts. I am so hooked on to your site :)

    ReplyDelete
  9. @ D'Souza: So glad that you enjoyed this curry! Thanks for your feedback!! :) Do stay tuned for more!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Saturday, February 5, 2011

Egg Roce (Coconut Milk) Curry

When it comes to egg curries my mind instantly runs to my cousins' place in Mangalore where they used to have egg curry for lunch every Saturday afternoon. If i happened to land up in their house on any Saturday I was assured of having some delicious eggs for lunch. I miss that so much today cuz I rarely make egg curries - partially because the little one was allergic to the yolks when he was a baby. However, now that he's well past that incubation period, I thought of reintroducing it into our daily menu. Besides my mom's recipe (which i totally love) I thought of hunting for a recipe on the net & found one on Malabar Spices and it turned out great.

One reason why the Kerala cuisine is close to my heart is because of the similarity of flavours in their coconut/coconut milk based recipes. The only addition is the curry leaves which is added to almost all kinds of savoury dishes - from snacks to meat to fish items. My mother used to prepare a similar egg roce curry but minus the coriander powder & curry leaves.


Egg Roce Curry
Prep time: 15-20 mins | Cook time: 15 mins | Serves 4

You Need:
  • 5-6 eggs
  • 2 medium onions finely chopped
  • 1 green chilli finely chopped
  • 1/2 inch ginger finely chopped
  • 4 cloves garlic finely chopped
  • 1 large tomato chopped
  • 1 sprig of curry leaves (kadipatta)
  • 1/2 tsp or 1 tsp red chilli powder
  • 1/4 tsp turmeric
  • 2 heaped tsps coriander powder
  • 1 cup thick coconut milk OR coconut milk made out of 2-3 tbsps coconut milk powder dissolved in 1 cup warm water
  • salt to taste
  • Oil for frying (about 1 tbsp)
Method:
1. Fill a pan with sufficient water and place the eggs in it. The water should cover the eggs. Keep over high flame & boil for 15 minutes. Remove from flame. Discard hot water, rinse the eggs in cold water & remove the shells. Cut the eggs lengthwise into halves. Set aside
2. In a wok or wide bottomed pan heat some oil and toss in the chopped onions & curry leaves & fry till they turn translucent. Toss in the ginger, garlic & green chillies and fry.
3. Add the chopped tomatoes and salt and fry till they turn a bit mushy.
4. Add the powders - chilli, turmeric & coriander and fry on a low flame till the oil leaves the sides
5. Add the coconut milk and allow it to boil. Lower flame & check the salt. Add more if required
6. Gently add the halved eggs and cover them with the gravy & simmer for 2-3 minutes
7. Garnish with chopped coriander & serve hot with white rice

Recipe Source: My mum and partially adapted from: Malabar Spices

9 comments:

  1. I tried this recipe and it turned out great. I loved it and so does my hubby. Thanks for sharing..

    ReplyDelete
  2. Tried this today. It was rich n creamy. Was liked by all hubby n kiddos (4yr and 17months old) n me. Thanks for the detailed recipe. My 4yr olds request "make it again" My day was made. Thanks to you.
    Molly

    ReplyDelete
  3. @imexcited & Molly: thanks so much for your response! So glad u liked it!!

    ReplyDelete
  4. Tried this recipe... it was simply awesome. Since im on lent so cudnt taste it but simple followed the instructions. My hubby is die hard fan of eggs so made it specially for him... He loved it and also my in laws.

    ReplyDelete
  5. @ Susan: Thanks so much and I am so glad that your husband and inlaws loved it :) thanks for your feedback!!

    ReplyDelete
  6. I tried this and it was amazing... My husband and kids loved it... Thank you. God bless you

    ReplyDelete
  7. @ Andrea: Thanks so much for your feedback! So glad you liked it!

    ReplyDelete
  8. Hello Shireen, I tried this recipe last week and it turned out yummmy! Thank you for posting. i appreciate your time and efforts. I am so hooked on to your site :)

    ReplyDelete
  9. @ D'Souza: So glad that you enjoyed this curry! Thanks for your feedback!! :) Do stay tuned for more!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)