Description
A flavorful and aromatic Sri Lankan Egg Curry featuring hard-boiled eggs simmered in a rich, spiced coconut milk gravy. This traditional dish combines a blend of warm spices and fresh ingredients, perfect to serve with rice or roti for a wholesome meal.
Ingredients
Scale
Eggs
- 4 eggs (hard boiled and peeled)
Spices and Herbs
- 1 tsp mustard seeds
- 1-2 sprigs curry leaves
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- 3/4 tsp fennel powder
- 1/8 tsp cinnamon powder
- 1/8 tsp clove powder
- 1/8 tsp cardamom powder
- 1/2 tsp fenugreek seeds
Aromatics and Vegetables
- 3 cloves garlic (minced)
- 1/2 inch ginger (minced)
- 3-4 green chillies (minced)
- 1 onion (thinly sliced)
- 1 tomato (chopped)
Others
- 2 tbsp coconut oil
- 1 cup thin coconut milk
- Salt and pepper to taste
Instructions
- Heat the oil and mustard seeds: Heat 2 tablespoons of coconut oil in a saucepan over medium heat. Once hot, splutter 1 teaspoon of mustard seeds until they start popping.
- Sauté aromatics and curry leaves: Add 1-2 sprigs of curry leaves, minced ginger, garlic, and green chillies. Fry for a couple of minutes until fragrant.
- Add and soften onions: Add thinly sliced onion and sauté until the onions are wilted and translucent.
- Cook the tomato: Add the chopped tomato and cook until it breaks down and becomes mashed up, forming the base of the sauce.
- Add spices and fenugreek seeds: Stir in all the powdered spices—coriander, turmeric, red chilli, cumin, fennel, cinnamon, clove, cardamom—and fenugreek seeds. Mix well and cook until the raw aroma of the spices disappears.
- Add eggs and coat: Make slits on the hard-boiled eggs to allow flavor to seep in. Add them to the sauce and coat well on all sides. Let it simmer gently for 5 minutes so the eggs absorb the spices.
- Pour in coconut milk and simmer: Pour in 1 cup of thin coconut milk, season with salt and pepper to taste, and simmer on low heat for 5 to 10 minutes until the sauce thickens slightly.
- Finish and serve: Turn off the heat and serve the egg curry warm, ideally paired with rotis or steamed rice for a satisfying meal.
Notes
- Slitting the eggs helps the curry flavors penetrate better.
- Adjust the number of green chillies for your preferred spice level.
- Use thin coconut milk for a lighter, more liquid curry; thick coconut milk can be used for a creamier texture.
- Serve with steamed rice, roti, or flatbreads for an authentic meal.
- Leftover curry can be refrigerated for up to 2 days and reheated gently.
