Sri Lankan Egg Curry Recipe
The Sri Lankan Egg Curry is a delightful and aromatic dish that brings a burst of flavors from the vibrant spices characteristic of Sri Lankan cuisine. This recipe combines the richness of coconut milk with the heartiness of boiled eggs, making it a perfect meal for lunch or dinner. Serve it with Whole Wheat Lachha Paratha and a refreshing Pudina Pyaaz Kachumber Salad for a complete experience that showcases the harmony of textures and flavors in each bite.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 4 (hard-boiled) |
| Onions | 2 (coarsely ground) |
| Ginger Garlic Paste | 2 tablespoons |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Fennel Seeds (Saunf) | 1/2 teaspoon (crushed) |
| Tomatoes | 4 (pureed) |
| Coconut Milk | 1 cup |
| Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Sri Lankan Curry Powder | 1 1/2 tablespoons (if possible) |
| Salt | As needed |
| Sunflower Oil | For cooking |
| Dry Red Chillies | 4 (adjustable) |
| Whole Coriander Seeds | 1/2 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cloves (Laung) | 5 |
| Whole Black Peppercorns | 1 tablespoon |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Additional Curry Leaves | A handful |
Nutritional Information Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
| Sugars | 6 g |
| Sodium | 480 mg |
Preparation Time
- Preparation Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 60 minutes
- Servings: 4
- Cuisine: Sri Lankan
- Course: Lunch
- Diet: Eggetarian
Instructions Table
| Step | Instructions |
|---|---|
| 1 | Begin by gathering all the ingredients required to make the Sri Lankan curry powder. |
| 2 | Dry roast the curry leaves in a pan and set aside to cool. |
| 3 | In the same pan, dry roast the whole spices including dry red chillies, coriander seeds, cumin seeds, cloves, black peppercorns, cardamom pods, and cinnamon stick until fragrant, then allow to cool. |
| 4 | Once cooled, transfer all the roasted spices along with the curry leaves into a grinder and blend to a fine powder. Store this spice mixture in an airtight jar for future use. This mixture is versatile enough to enhance non-vegetarian dishes as well. |
| 5 | To prepare the curry, heat sunflower oil in a wok over medium heat. Add coriander seeds, a few curry leaves, and crushed fennel seeds to the oil. |
| 6 | Once they splutter, add the coarsely ground onions and sauté until the raw smell disappears. |
| 7 | Incorporate the ginger garlic paste and continue to sauté until the mixture turns a lovely golden brown. |
| 8 | Next, add the tomato puree, giving it a quick stir to combine with the onions and spices. |
| 9 | Stir in the red chilli powder, turmeric, and the freshly made Sri Lankan curry powder. Mix thoroughly and cook until the masala deepens in color and aroma. |
| 10 | Pour in the coconut milk, stirring well to ensure all ingredients are fully integrated. Adjust the spices according to your taste preferences and allow the curry to simmer on low heat with the lid closed. |
| 11 | Once the curry thickens to your liking, gently add the hard-boiled eggs, letting them warm through for another 1-2 minutes. |
| 12 | Serve your fragrant Sri Lankan Egg Curry alongside Whole Wheat Lachha Paratha and a refreshing Pudina Pyaaz Kachumber Salad for a fulfilling meal experience. |
Enjoying the Dish
The Sri Lankan Egg Curry is not only a meal; it’s an experience that reflects the rich culinary heritage of Sri Lanka. The combination of aromatic spices and creamy coconut milk creates a balanced dish that is sure to tantalize your taste buds. Enjoy this dish for lunch or dinner and explore the wonderful flavors that Sri Lankan cuisine has to offer. Whether you are hosting a dinner party or enjoying a quiet meal at home, this curry will surely impress with its complexity and warmth.
