Sri Lankan Egg Curry Recipe
Description:
This authentic Sri Lankan Egg Curry is a flavorful dish that embodies the island’s culinary heritage, shaped by colonial influences on trade and culture. The key to its distinctive flavor lies in Sri Lankan curry powder, which adds an irresistible aroma to the curry. This curry powder is often used in various non-vegetarian dishes, making this egg curry a perfect introduction to Sri Lankan cuisine.
Cuisine: Sri Lankan
Course: Lunch
Diet: Eggetarian
Ingredients:
For the Egg Curry:
- 4 Whole Eggs, hard-boiled
- 2 Onions, coarsely ground
- 2 tablespoons Ginger Garlic Paste
- 1 sprig Curry Leaves
- 1 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Fennel Seeds (Saunf), crushed
- 4 Tomatoes, pureed
- 1 cup Coconut Milk
- 1 tablespoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder (Haldi)
- 1 1/2 tablespoons Curry Powder (Sri Lankan Curry Powder if possible)
- Salt, to taste
- Oil, for cooking
For the Sri Lankan Curry Powder:
- 4 Dry Red Chillies (adjustable)
- 1/2 cup Coriander (Dhania) Seeds
- 1 teaspoon Cumin Seeds (Jeera)
- 5 Cloves (Laung)
- 1 tablespoon Whole Black Peppercorns
- 1 Cardamom (Elaichi) Pods/Seeds
- 1-inch Cinnamon Stick (Dalchini)
- Curry Leaves, a handful
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Instructions:
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Make the Sri Lankan Curry Powder:
- Begin by dry roasting the curry leaves in a pan. Set them aside to cool.
- In the same pan, dry roast the whole spices: dry red chillies, coriander seeds, cumin seeds, cloves, black peppercorns, cardamom pods, and cinnamon stick, until fragrant. Allow them to cool.
- Once cooled, transfer the roasted ingredients, including curry leaves, to a grinder. Grind them into a fine powder.
- Store this homemade curry powder in an airtight jar for future use. It also works wonderfully in non-vegetarian recipes.
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Prepare the Egg Curry:
- Heat oil in a wok and add coriander seeds, a few curry leaves, and crushed fennel seeds. Allow them to splutter.
- Add the coarsely ground onions and sauté until the raw smell disappears and they turn soft.
- Stir in the ginger and garlic paste, and cook until golden brown.
- Add the pureed tomatoes and stir well. Then, add the red chilli powder, turmeric, and the freshly made Sri Lankan curry powder. Mix everything together and cook the masala until it turns a rich brown color.
- Pour in the coconut milk and mix to combine. Let the curry simmer on low heat, adjusting the spices to your preference. Cover the wok and cook for a few minutes until the curry thickens.
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Final Touches:
- Once the curry has thickened, gently add the hard-boiled eggs and cook for an additional 1-2 minutes, ensuring the eggs are well-coated with the curry sauce.
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Serving Suggestion:
- Serve your delicious Sri Lankan Egg Curry with Whole Wheat Lachha Paratha and a side of Pudina Pyaaz Kachumber Salad for a complete and satisfying meal.
Enjoy this aromatic and flavorful egg curry as a perfect addition to your lunch menu, bringing the taste of Sri Lanka to your table!
