Sri Lankan Egg Curry (Recipe in English)
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled eggs | 4 |
| Onions (ground) | 2 |
| Ginger-garlic paste | 2 tbsp |
| Curry leaves | 1 sprig |
| Coriander seeds | 1 tsp |
| Fennel (crushed) | 1/2 tsp |
| Tomatoes (pureed) | 4 |
| Coconut milk | 1 cup |
| Red chili powder | 1 tbsp |
| Turmeric powder | 1/2 tsp |
| Sri Lankan curry powder | 1 1/2 tbsp |
| Salt | To taste |
| Oil | As needed |
| Dry red chilies | 4 (adjustable) |
| Cumin seeds | 1 tsp |
| Cloves | 5 |
| Whole black pepper | 1 tbsp |
| Cardamom | 1 |
| Cinnamon stick | 1 inch |
| Bell peppers (red) | 2 (optional) |
| Curry leaves | A few |
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Sri Lankan
Course: Main Course
Diet: Eggetarian
Instructions
To make the Sri Lankan Egg Curry, begin by preparing the Sri Lankan curry powder. In a pan, dry roast the curry leaves for a few seconds until aromatic. Set them aside to cool. In the same pan, roast the remaining spices (coriander seeds, cumin seeds, cloves, black pepper, cardamom, cinnamon stick, fennel, and dry red chilies) for about 15 seconds until they release their fragrance. Once roasted, transfer the spices along with the cooled curry leaves into a grinder and blend them into a fine powder. This homemade curry powder will form the base of your flavorful egg curry.
Next, heat oil in a pan. Add the coriander seeds, curry leaves, and fennel. Let them sizzle for a few seconds. Add the ground onion paste to the pan and sauté for 2-3 minutes until the mixture becomes golden and aromatic. Now, add the ginger-garlic paste and cook it for another 2 minutes, allowing the raw aroma to subside.
Add the tomato puree to the pan and mix well. Stir in the red chili powder, turmeric powder, and the freshly prepared Sri Lankan curry powder. Cook this mixture for 3-5 minutes, stirring occasionally to ensure that the spices blend well and cook through.
Pour in the coconut milk and mix thoroughly. Lower the heat and cover the pan, allowing the curry to simmer for 3-5 minutes, letting all the flavors meld together. Once the curry base has thickened slightly, carefully add the boiled eggs. Let them simmer for another 2 minutes, allowing the eggs to absorb the rich flavors of the curry.
Your Sri Lankan Egg Curry is now ready to be served! This dish pairs perfectly with lachha paratha (layered flatbread) and a refreshing kachumber salad (Indian-style cucumber salad), making it an ideal choice for a hearty lunch or dinner.
Nutritional Information (per serving)
(Approximate, values may vary)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 kcal |
| Protein | 14 g |
| Carbohydrates | 15 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sodium | 400 mg |
| Cholesterol | 160 mg |
This Sri Lankan Egg Curry is a delightful, aromatic dish filled with layers of complex flavors. The combination of freshly ground spices, rich coconut milk, and the subtle heat of Sri Lankan curry powder gives this curry a distinct taste, while the boiled eggs add a satisfying protein element. Perfect for lunch or dinner, it brings a taste of Sri Lanka right into your kitchen.
Enjoy this flavorful curry with some steamed rice or flatbreads, and don’t forget the kachumber salad on the side to add a refreshing crunch. Whether you’re a fan of spicy food or new to Sri Lankan cuisine, this egg curry is sure to impress!
