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Sri Lankan Egg Curry

Sri Lankan Egg Curry
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Sri Lankan Egg Curry is a vibrant and flavorful dish combining hard-boiled eggs simmered in a rich, aromatic sauce made with traditional Sri Lankan spices, coconut milk, and tangy tomatoes. This curry balances heat and creaminess, offering a nutritious and satisfying meal perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 6 hard-boiled eggs, peeled
  • 1 cup coconut milk
  • 2 medium tomatoes, chopped
  • 2 tablespoons oil (coconut or vegetable oil)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 green chili, chopped (optional)

Spices and Flavorings

  • 1 teaspoon mustard seeds
  • 10 fresh curry leaves
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • Salt to taste

Instructions

  1. Prepare the eggs: Start by boiling the eggs until hard-boiled for about 9-10 minutes, then cool and peel them carefully. Set aside.
  2. Toast the spices: In a pan, heat oil and add mustard seeds and curry leaves, letting them pop and release their aromas. Then add cumin and coriander powders, stirring until fragrant.
  3. Sauté the aromatics: Add finely chopped onions, garlic, and green chili to the pan and cook until golden brown, forming the savory base of the curry sauce.
  4. Build the curry sauce: Stir in turmeric, chili powder, and chopped tomatoes, cooking down until the tomatoes break down and release their juices, creating a thick sauce.
  5. Add coconut milk and simmer: Pour in coconut milk and bring the curry to a gentle simmer, allowing all the spices to meld into a luxurious, creamy sauce.
  6. Incorporate eggs and finish: Gently add the peeled boiled eggs and let them warm through in the sauce for a few minutes, absorbing all the delicious flavors before serving.

Notes

  • Use fresh eggs: Fresher eggs peel more easily and have a better texture.
  • Don’t rush the sauté: Let onions caramelize properly for deeper flavor.
  • Toast spices lightly: Avoid burning spices; medium heat brings out their oils perfectly.
  • Simmer gently: Keep the curry on low heat so the coconut milk doesn’t curdle.
  • Adjust seasoning at the end: Taste before serving and add salt or spice to suit your preference.

Nutrition

Keywords: Sri Lankan egg curry, boiled eggs curry, coconut milk curry, spicy egg curry, gluten-free curry

Find it online: https://jamescookes.com/sri-lankan-egg-curry/