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Sri Lankan Egg Curry

Sri Lankan Egg Curry
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Sri Lankan Egg Curry is a flavorful and aromatic dish combining hard-boiled eggs with a robust mix of spices, tomatoes, and creamy coconut milk. This easy-to-make curry delivers authentic Sri Lankan flavors with warmth, depth, and a spicy twist, perfect for a comforting meal served alongside rice, bread, or roti.

Ingredients

Scale

Main Ingredients

  • 6 hard-boiled eggs, peeled
  • 1 large onion, thinly sliced
  • 3 cloves garlic, freshly minced
  • 1-inch piece of ginger, freshly minced
  • 2 medium tomatoes, chopped (or 1 cup canned tomatoes)
  • 1 cup coconut milk

Spices & Seasonings

  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp fennel powder
  • 1/2 tsp turmeric powder
  • 1 to 2 dried red chilies or 1 tsp chili powder (adjust to taste)
  • 1 tsp mustard seeds
  • 8–10 fresh curry leaves
  • 1 tbsp oil (coconut or vegetable oil)
  • Salt, to taste
  • 1 tsp sugar

Instructions

  1. Prepare the eggs: Boil the eggs for about 10 minutes until hard-boiled. Once cooked, peel them carefully and set aside to cool.
  2. Sauté the aromatics: Heat oil in a pan over medium heat. Add mustard seeds and wait until they start to pop. Then add curry leaves, followed by sliced onions, garlic, and ginger. Cook until the onions turn golden brown and fragrant.
  3. Add spices and tomatoes: Sprinkle in turmeric, cumin, coriander, fennel, and chili powder. Stir and toast the spices briefly. Add the chopped tomatoes and cook down until the tomato mixture thickens and the oil starts to separate.
  4. Stir in coconut milk: Gradually pour in the coconut milk while stirring gently. Let the curry simmer for a few minutes to develop a smooth and creamy texture.
  5. Incorporate eggs and finish cooking: Add the peeled boiled eggs to the curry and spoon the sauce over them to coat evenly. Simmer on low heat for 5 to 7 minutes to allow the flavors to absorb.
  6. Adjust seasoning and serve: Taste the curry and adjust salt or sugar as needed. Turn off the heat and garnish with fresh curry leaves or coriander if desired. Serve hot.

Notes

  • Use fresh spices or freshly ground powders for the best flavor.
  • Take time to properly caramelize onions, garlic, and ginger to build a rich base.
  • Tempering with mustard seeds and curry leaves at the start releases authentic aroma.
  • Simmer gently on low heat to prevent coconut milk from breaking and to maintain creaminess.
  • Peel boiled eggs carefully under running water or just after cooling to avoid damage.
  • Adjust chili amounts to customize spice level according to taste preferences.

Nutrition

Keywords: Sri Lankan Egg Curry, Egg Curry, Coconut Curry, Spicy Curry, Sri Lankan Cuisine, Hard-boiled Eggs, Coconut Milk Curry

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