Egg Molee (Boiled Eggs in Coconut Masala)

eggmoleepHooray!!!! A new egg dish! If you are an egg addict and love Indian cuisine, you will be as excited as I was to discover this super easy, quick and easy-to-remember recipe. (If you cook Indian at least from time to time, you understand how rarely “easy-to-remember” can by used…). It looks messy and maybe not that appetising (ot looks better in R.Stein’s book), but, believe me, it’s unique.

This recipe is another jewel found in Rick Stein’s India, which, once more, I strongly advise to all the Indian cuisine lovers. Faced with an exceptional number of luscious-looking seafood and fish dishes this wonderful book contains, I simply kept on putting this recipe aside. Moreover, given the big amount of coconut milk and few spices, I expected a rather bland fatty result. Of course,  now I wonder why I have waited so long! Of course, if I decided to share it with you, it means it’s not bland at all and the fat content… well, I simply diluted coconut milk with water, the thing I do quite often. I treated the amounts of every ingredient very liberally and slightly changed the cooking process, so make sure you check the original recipe (and buy Rick Stein’s book!).

TIPS: Don’t use other onions here. Contrary to most Indian dishes I cooked, the onion is only simmered (not fried) and not added at the beginning of the frying process, so very finely sliced red onion is the only option (I have used mandolin).

Some other ideas for egg fans:

Bread Tartlet with Asparagus and Egg

Bread Tartlet with Asparagus and Egg

Chawan Mushi with Grilled Enringi

Chawan Mushi with Grilled Enringi

Omurice (Japanese Omelette and Rice)

Omurice (Japanese Omelette and Rice)

Indian Egg Curry (Ande ki kari)

Indian Egg Curry (Ande ki kari)

Preparation: about 20 minutes

Ingredients (serves one):

two hard-boiled eggs, shelled

1 teaspoon mustard oil (or any cooking oil, if you cannot get it)

1/2 teaspoon turmeric

1 heaped teaspoon Kashmiri chilli powder (or other medium hot chilli powder)

50 ml coconut milk+50 ml water (or 100 ml coconut milk)

1 medium red onion, very finely sliced (use a mandolin, if you have it)

1 cm very finely shredded fresh ginger

about two heaped tablespoons sliced fresh green chilli (medium hot; don’t use for ex. bird’s-eye chillies, unless you know what you are doing…)

salt

1/2 teaspoon garam masala

fresh coriander

Heat the oil at medium heat in a small pan. Put the eggs and, off the heat, add the turmeric and the chilli powder.

Stir for about 10-20 seconds (the pan will still be hot, so make sure the spices don’t burn), coating the eggs in spices.

Add the coconut milk, the water (if using), the ginger, the onion, the green chilli and let the whole lot simmer for about ten minutes or more (until the onion softens).

Add salt to taste, slice the eggs in two, sprinkle with garam masala, give it a stir and serve with fresh coriander leaves.

10 thoughts on “Egg Molee (Boiled Eggs in Coconut Masala)

    1. Sissi Post author

      Thank you, A_Boleyn. I don’t think it’s really a curry (though I love egg curry). It’s much simpler!

  1. mjskitchen

    This is different. I’ve never heard of a dish like this, so thanks for introducing it to me. Love boiled eggs, love coconut milk and masala and love, love, love, Kashmiri chili! That will wake you up for sure. Can’t wait to make it!

    1. Sissi Post author

      Thank you so much, MJ. I think you will certainly love it (and there’s chile too!!! you could use roast chile…. it might be even better!). As I told Eva, I’ve had it once more today for lunch and it was so quick and delicious again!

  2. Eva Taylor

    What an interesting Masala, I wonder if you can cook the eggs in the sauce so they don’t entirely hard boil? The flavours combination is fantastic, looks like the perfect fall breakfast.

    1. Sissi Post author

      Thanks a lot, Eva. Hmmm… I guess one could cook for example soft-boiled eggs in water and just add them at the end to the sauce because obviously the flavours don’t get into the egg! It seems to be a recipe quite easy to play with and change. (Actually the recipe requires frying and colouring the whole eggs at the beginning but I’ve never managed it… they stick to the pan, so I guess I don’t add enough oil… but since I count every single teaspoon of fat for cooking, I decided not to skip this step). I love this dish so much, I already had this once more today for lunch. It’s really so quick and I didn’t even need to check the ingredients because as I said I already knew it by heart after just one cooking session!

  3. Adina

    This is a dish my husband would love, he likes anything with boiled eggs in it. And good idea about dilluting the coconut milk, I’ve never thought of it myself.

    1. Sissi Post author

      Thank you, Adina. I love eggs so much…. in any form, so I’m always thrilled to find a new recipe.

    1. Sissi Post author

      Thank you, Katerina. Since I’ve diluted coconut milk (as always), it’s also not as heavy as it might look… For me it’s become a quick easy meal during the week.

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