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Sri Lankan Egg Curry

Sri Lankan Egg Curry
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Sri Lankan Egg Curry is a spicy, aromatic, and comforting dish featuring hard-boiled eggs simmered in a rich sauce made from traditional Sri Lankan spices, coconut milk, and tomatoes. This hearty curry offers a delicious blend of warmth and tang, perfect for a quick weeknight meal or a flavorful main course that pairs excellently with rice, roti, or bread.

Ingredients

Scale

Main Ingredients

  • 6 hard-boiled eggs, peeled
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced or garlic paste
  • 1-inch piece ginger, grated or ginger paste
  • 2 medium tomatoes, chopped
  • 1 cup coconut milk
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon chili powder or 2 fresh green chilies, sliced
  • 10 fresh curry leaves
  • 1 teaspoon mustard seeds
  • 2 tablespoons coconut oil or vegetable oil
  • Salt, to taste

Optional Variations

  • 1/2 cup diced potatoes, carrots, or peas (for added vegetables)
  • 1/2 cup cooked lentils or chickpeas (for extra protein)
  • Herbs like fresh coriander or mint for garnish
  • Alternative plant-based milk like almond or cashew milk in place of coconut milk

Instructions

  1. Prepare the Eggs: Start by boiling the eggs for 9-12 minutes until hard-boiled. Once cooked, cool them under running water and carefully peel. Set aside.
  2. Sauté the Aromatics: Heat oil in a pan over medium heat. Add mustard seeds and curry leaves and let them sizzle and pop. Add the finely chopped onions and sauté until translucent and golden brown. Stir in the garlic and ginger paste and fry until fragrant.
  3. Add Spices and Tomatoes: Mix in turmeric, cumin, coriander, chili powder, and cinnamon. Cook the spices for about a minute to release their aroma. Add the chopped tomatoes and cook down, allowing the mixture to thicken and darken, forming a rich base.
  4. Incorporate Coconut Milk: Pour in the coconut milk and simmer gently, stirring occasionally. The sauce will become creamy and aromatic as it melds with the spices.
  5. Add Eggs and Simmer: Carefully add the peeled boiled eggs to the curry sauce. Let it simmer together for 5-7 minutes so the eggs absorb some of the flavors. Season to taste with salt.
  6. Final Touches: Garnish with fresh curry leaves or chopped coriander before serving. Serve hot and enjoy.

Notes

  • Use fresh ground spices for deeper and more vibrant flavors.
  • Cook onions and spices slowly to develop a rich, caramelized base.
  • Peel eggs under running water or use slightly older eggs for easier peeling.
  • Adjust chili quantity gradually to achieve your preferred spice level.
  • Allow the curry to rest off the heat for a few minutes before serving to enhance flavor.
  • Leftovers keep well refrigerated for up to 3 days. Reheat gently and add a splash of coconut milk or water if the sauce thickens too much.

Nutrition

Keywords: Sri Lankan Egg Curry, spicy egg curry, coconut milk curry, Sri Lankan cuisine, easy egg curry recipe

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