Bring a large pot of water to a boil, then lower the heat until the water is barely simmering.
Stir vinegar to the simmering water and create a vortex.
Add the egg to the middle of the vortex and cook the egg for 3 minutes. Gently keep stirring the water with a spoon while the eggs cook.
Remove the egg with a slotted spoon and transfer on to a paper towel to remove any excess water. Keep aside.
Slice the tomato into circles, marinate with a pinch of pepper and keep aside.
In a pan, add a tablespoon of oil and roast/shallow fry tomatoes on both sides. Keep them aside.
In the same pan, add a tablespoon of oil and heat on a medium flame. Add mustard seeds, curry leaves, sliced ginger, garlic and green chilies, sauté for a minute until the raw smell subsides.
Add the sliced onions and sauté until they’re slightly translucent, not brown.
Add turmeric powder, pepper powder, salt and sauté for a minute.
Add thin coconut milk. Close the lid and allow the curry to boil for 5-6 minutes on medium flame. When the oil starts separating, reduce the flame to low.
Add the poached eggs, and let the curry boil.
Add the thick coconut milk and cook on low flame for a couple minutes, making sure not to allow the dish to boil. Check for seasoning.
Add the roasted tomato slices, more curry leaves and drizzle a tablespoon of coconut oil. Close the lid and switch off the flame.
Serve with Appam, Idiyappam, Rice, Chapati/Roti or sliced bread.
Serving Size 1
Servings 0