A quick and simple curry with coconut milk and eggs dropped in the curry and simmered and cooked. We usually either hard boil the eggs and add it to the curry or just add the raw eggs into the curry. I prefer the second version as the white of the yolk which cooks in the gravy imparts a more flavorful curry.
Saute the bay leaves, onions and tomato 
Add the spice powders 
Drop the eggs into the curry , cover and cook
Ingredients:
Eggs – 3 or 4
Bay leaf – 2 pieces
Garlic – 8 cloves sliced lengthwise
Tomatoes – 2 medium
Green chillie – 1
Curry leaf – 1/2 sprig
Onion – 1 1/2 chopped
Coriander leaves – 1 tbsp
Coriander Powder – 1 tsp
Red chillie powder – 1 tsp
Turmeric powder – 1/2 tsp
Thin coconut milk – 1 1/2 cups
Thick coconut milk – 1 cup
Lime juice – 1/2 tsp (optional)
Oil – 1tbsp
Salt – to taste
Making Coconut Milk
- Coarsely grind 2 1/2 cups grated coconut with 1 cup lukewarm water in a mixer. Pass the ground mixture through a strainer and squeeze out the milk. 1 cup thick coconut milk can be extracted from this. Luke warm water helps you to extract coconut milk well.
2. Grind the same 2 1/2 cups coconut with 1 1/2 cup luke warm water. Pass the ground coconut mixture through a strainer and squeeze out the water. One and a half cup thin/medium thick coconut milk can be prepared from this.
3. I have used the coconut milk powder available in the market and mixed it with water for the thick and thin consistency. You would need 3 tbsp of powder for 1 cup of water for thick milk and 2 tbsp of coconut milk powder for 1 1/2 cups of water for think milk consistency).
Preparation:
Heat oil in a pan. When it becomes hot, add the bay leaves and the chopped garlic and onions and let it become slightly golden in colour. Then, add the tomatoes, curry leaves and the green chillie and saute for 2 minutes. Next, begin by adding chillie powder, coriander powder followed by turmeric powder. Sprinkle a little water and saute well until the raw smell goes away. Next add, the thin coconut milk and boil on low flame for 4-5 minutes. Keeping the flame on low, add salt to the curry. Take an egg and break it and drop it into the curry gently. Break the remaining eggs into two and drop all the eggs into the curry gently and do not stir. Close the lid and let it boil.
If you like it fully cooked, close and keep for 3 -4 minutes. If you want it soft boiled, cook it for only a minute.
Lastly, add the thick coconut milk to the curry and gently stir it so as to not break the eggs. Boil it just once and put off the flame. Add coriander leaves and serve. If you wish, you may add a few drops of lime juice at the end.
Meal Haven 