Poached Eggs Curry is spicy and cooked in an tomato-onion based gravy
A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming) as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. Poached Eggs Curry, tastes different from the usual egg curry that you may be making with boiled eggs. Poached eggs curry is spicy and prepared in tomato-onion gravy for tangy flavours.
India is the home of curry, and many Indian dishes are curry-based, prepared by adding different types of vegetables, lentils or meats. The content of the curry and style of preparation varies region to region. Most curries are water-based with the occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and eaten along with steamed rice and a variety of Indian breads. The popular Rogan Josh, for example from Kashmiri cuisine, is a wet curry of lamb with a red gravy colored by Kashmiri chilies and an extract of the red flowers of the cockscomb plant.
Curries in Bengali cuisine include seafood and fresh fish. Mustard seeds and mustard oil are added to many recipes, as are poppy seeds. Archaeological evidence dating to 2600 BCE from Mohenjo-Daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin and tamarind pods with which they flavored food. Black pepper is native to the Indian subcontinent and Southeast Asia and has been known in Indian cooking since at least 2000 BCE.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Black pepper with poached eggs is a healthy combination of anti-oxidants and high protein respectively. In addition, while salt is suppressant when it comes to bitter taste, pepper adds that extra spice – ramping up the eggs natural taste.