Description
This Sri Lankan Egg Curry is a flavorful and aromatic dish featuring hard-boiled eggs simmered in a rich, spiced coconut milk sauce infused with curry leaves, mustard seeds, and a blend of traditional Sri Lankan spices. Perfect for a quick and comforting meal, this curry is best served hot alongside steamed rice or traditional breads like string hoppers or roti.
Ingredients
Scale
Eggs
- 6 hard-boiled eggs, peeled
Spices and Seasonings
- 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
- Salt to taste
- 1 tbsp lime juice (optional)
Vegetables and Aromatics
- 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
Liquids
- 2 tbsp vegetable oil
- 1 cup coconut milk
- 1/2 cup water
Garnish
- Fresh cilantro for garnish (optional)
Instructions
- Heat Spices: Heat oil in a pan over medium heat. Add mustard seeds and fennel seeds and let them sizzle for a few seconds to release their aromas.
- Sauté Aromatics: Add sliced onions, minced garlic, grated ginger, sliced green chili, and curry leaves. Sauté the mixture until the onions turn golden brown and fragrant.
- 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 well to combine. Season the sauce with salt and let it simmer gently for 5 to 7 minutes to allow the flavors to meld.
- Prepare Eggs: Score the boiled eggs lightly with a knife or optionally fry them briefly in a little oil to add more flavor, then gently place the eggs into the curry sauce.
- Simmer with Eggs: Continue to simmer the curry with the eggs for another 5 to 7 minutes, spooning the curry sauce over the eggs occasionally to infuse them with the flavors. Add lime juice if using.
- Garnish and Serve: Garnish the curry with fresh cilantro leaves if desired and serve hot, ideally with steamed rice, string hoppers, or roti for a complete meal.
Notes
- Scoring or lightly frying the eggs helps the flavors permeate better but is optional.
- Adjust the quantity of green chili and chili powder according to your heat preference.
- Using Sri Lankan curry powder will give more authentic flavor, but regular curry powder works as a substitute.
- For a richer curry, use full-fat coconut milk.
- Serve immediately for the best texture and taste, as the eggs can absorb too much liquid if left too long.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Sri Lankan
