Indulge in the flavors of Sri Lanka with this delightful Sri Lankan Egg Curry recipe. Hard-boiled eggs are simmered in a fragrant curry sauce infused with onions, ginger garlic paste, spices, tomato puree, and coconut milk. The result is a rich and creamy dish that pairs perfectly with steamed rice or bread. Experience the aromatic and mouthwatering flavors of this summertime meal.
Sri Lankan Egg Curry Recipe
This Sri Lankan Egg Curry recipe offers a delightful blend of flavors and is perfect for a summertime meal. Hard-boiled eggs are cooked in a fragrant curry sauce that features coarsely ground onions, ginger garlic paste, curry leaves, coriander seeds, crushed fennel seeds, tomato puree, coconut milk, red chili powder, turmeric powder, and Sri Lankan curry powder. The homemade Sri Lankan curry powder adds a unique and aromatic touch to the dish. The curry is simmered until the flavors meld together, creating a rich and creamy sauce. The eggs are gently added to the curry, allowing them to soak up the flavors. Serve this delicious Sri Lankan Egg Curry with steamed rice, roti, or bread of your choice for a satisfying summertime meal.
Equipment
- Pan or skillet
- Spice grinder or mortar and pestle (for grinding spices)
- Wooden spoon or spatula for stirring
- Knife and cutting board (for chopping onions and tomatoes)
- Measuring spoons and cups (for precise ingredient measurements)
- Bowl (for mixing Sri Lankan curry powder)
- Serving dish (for presenting the finished curry)
- Stove or cooktop for cooking the curry
Ingredients
Sri Lankan Curry Powder Ingredients:
- 4 Dry Red Chilies (adjustable to taste)
- 1/2 cup Coriander seeds
- 1 tsp Cumin seeds
- 5 Cloves
- 1 tbsp Whole black peppercorns
- 1 Cardamom pod (seeds only)
- 1 inch Cinnamon stick
- A handful of curry leaves
Egg Curry:
- 4 Hard-Boiled Eggs
- 2 Onions, coarsely ground
- 2 Ginger garlic paste
- 1 Sprig Curry Leaves
- 1 tsp Coriander seeds
- 1/2 tsp Crushed Fennel seeds
- 4 Tomatoes, pureed
- 1 cup Coconut milk
- 1 tbsp Red Chili Powder
- 1/2 tsp Turmeric powder
- 1 1/2 tbsp Sri Lankan curry powder (if available)
- Salt, as needed
- Oil, for cooking
Notes
- Prepare the Sri Lankan Curry Powder: a. Dry roast the dry red chilies, coriander seeds, cumin seeds, cloves, black peppercorns, cardamom seeds, and cinnamon stick in a pan over low heat until fragrant. Stir continuously to prevent burning. b. Once roasted, remove from heat and let it cool. Grind the roasted spices along with the curry leaves into a fine powder using a spice grinder or mortar and pestle. Set aside.
- Cook the Sri Lankan Egg Curry: a. Heat oil in a pan over medium heat. Add the coarsely ground onions and sauté until golden brown. b. Add ginger garlic paste, curry leaves, coriander seeds, and crushed fennel seeds to the pan. Cook for a few minutes until the raw smell of the spices disappears. c. Add the tomato puree, coconut milk, red chili powder, turmeric powder, Sri Lankan curry powder (if available), and salt. Mix well and simmer for about 5 minutes to allow the flavors to meld. d. Gently add the hard-boiled eggs to the curry, making sure they are coated with the sauce. Cook for an additional 5 minutes, stirring occasionally to ensure even cooking. e. Once the curry has thickened to your desired consistency, remove from heat.
- Serve: Serve the Sri Lankan Egg Curry hot with steamed rice, roti, or bread of your choice. Garnish with fresh cilantro or curry leaves, if desired.
Nutrition
Calories: 400kcal
