Sometimes the same dish with a little twist brings about completely different taste and feel. This poached egg/eggdrop curry is one of them, it is a lot lighter and equally tasty as compared to other egg curry dishes.
4-5 whole eggs
1 medium size bombay onion （Chopped）
5-6 Roma tomatoes or 4-5 medium size tomatoes ( blend into tomato paste)
3 tbsp Sweet peas （fresh or frozen）
1 tbsp Malaysian Curry Powder （or any shop-bought curry powder）
1 tbsp Ketchup
2 tsp Ginger Garlic Paste
1 tsp Mustard seed/Rai
1 tsp Chili Powder
1 tsp salt or to taste
1/2 tsp Sugar
Heat up 1-2 tbsp cooking oil in a cooking pan, add mustard seeds and onion, stir until mustard seeds cracked and onion fragrance.
Stir in ginger garlic paste, when the smell of ginger garlic released, add curry powder and chili powder, mix well.
Pour in tomato paste, cover with lid and bring to boil.
Continue cooking until oil separated at the edge. Pour in 2 cups of water, bring to boil, add sale, sugar and Ketchup, keeps the tomato curry boiling.
Cracked and drop eggs at different corners of the cooking pan/pot. cover with lid, at medium heat, cook for 3 minutes until the eggs changes color.
Turn off the stove, spread peas over curry, cover with lid and wait for 5 minutes before serving.
Serve with rice or roti.
中文版，For Chinese，Click --》水波蛋咖喱