Description
A flavorful and aromatic Sri Lankan Egg Curry featuring hard-boiled eggs simmered in a rich coconut milk-based curry with spices and curry leaves, perfect for a hearty meal.
Ingredients
Scale
Eggs
- 6 hard-boiled eggs, peeled
Curry Base
- 2 tbsp vegetable oil
- 1 medium onion, finely sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chili, sliced (optional for heat)
- 10–12 curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tbsp Sri Lankan curry powder (or regular curry powder)
- 1/2 tsp chili powder
- 1 cup coconut milk
- 1/2 cup water
- Salt to taste
- 1 tbsp lime juice (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Heat spices: Heat oil in a pan over medium heat. Add mustard seeds and fennel seeds; let them sizzle for a few seconds to release their aroma.
- Sauté aromatics: Add sliced onions, minced garlic, grated ginger, sliced green chili, and curry leaves. Sauté until the onions turn golden brown and fragrant, ensuring a flavorful base.
- Add spices: Stir in turmeric powder, Sri Lankan curry powder, and chili powder. Cook the spices for about 30 seconds to toast them and enhance their flavors.
- Add liquids and simmer: Pour in the coconut milk and water, stirring to combine. Season with salt and let the curry simmer gently for 5 to 7 minutes to meld the flavors together.
- Prepare eggs: Score the hard-boiled eggs lightly with a knife or, optionally, slightly fry them in oil for an added layer of flavor. Carefully place the eggs into the curry sauce.
- Simmer eggs in curry: Simmer the eggs in the curry for another 5 to 7 minutes, spooning the curry over the eggs occasionally. Add lime juice at this stage if desired to brighten the flavors.
- Garnish and serve: Garnish the curry with fresh cilantro if using. Serve hot with steamed rice, string hoppers, or roti for a complete meal.
Notes
- Scoring or lightly frying the eggs before adding them to the curry helps the flavors penetrate better but is optional.
- Adjust the amount of chili to control the spice level.
- Curry leaves are essential for authentic Sri Lankan flavor but can be omitted if unavailable.
- Use fresh coconut milk for the best taste, or canned coconut milk as a convenient alternative.
- This curry pairs well with steamed rice, string hoppers, or flatbreads like roti.
