Sri Lankan Spicy Egg Curry with Coconut Milk

Sri Lankan Egg Curry
Cuisine: Sri Lankan
Course: Lunch
Diet: Eggetarian

Ingredients:

• For the Curry:
  • 4 boiled eggs
  • 2 onions, finely ground
  • 2 tbsp ginger-garlic paste
  • 1 sprig curry leaves
  • 1 tsp coriander seeds
  • ½ tsp fennel seeds, crushed
  • 4 tomatoes, pureed
  • 1 cup coconut milk
  • 1 tbsp red chili powder
  • ½ tsp turmeric powder
  • 1½ tbsp Sri Lankan curry powder (store-bought or homemade)
  • Salt, to taste
  • Oil, as needed
• For Sri Lankan Curry Powder:
  • 4 dried red chilies (adjustable)
  • ½ cup coriander seeds
  • 1 tsp cumin seeds
  • 5 cloves
  • 1 tbsp whole black pepper
  • 1 cardamom pod
  • 1-inch cinnamon stick
  • 2 red capsicums (optional)
  • A few curry leaves

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Servings: 4

Instructions:

1. Make Sri Lankan Curry Powder:

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   • In a pan, roast curry leaves until they crisp up. Set them aside to cool.
   • In the same pan, dry roast the remaining spices—dried red chilies, coriander seeds, cumin seeds, cloves, black pepper, cardamom, and cinnamon—cooking them for 15 seconds.
   • Once roasted, transfer all the spices and curry leaves to a grinder and blend them into a fine powder.

2. Prepare the Curry:

   • Heat oil in a large pan over medium heat. Add coriander seeds, fennel seeds, and curry leaves. Sauté for 10 seconds to release their aroma.
   • Add the ground onions and cook for 2-3 minutes, stirring occasionally.
   • Next, add ginger-garlic paste and sauté for an additional 2 minutes.
   • Pour in the pureed tomatoes, then add red chili powder, turmeric powder, and 1½ tbsp of the Sri Lankan curry powder. Mix well and cook for 3-5 minutes, allowing the flavors to meld together.
   • Stir in the coconut milk, reduce the heat, cover the pan, and let the curry simmer for another 3-5 minutes.

3. Add the Eggs:

   • Carefully add the boiled eggs to the curry and let them cook for 2 more minutes, allowing them to soak in the flavors.
   • Adjust salt to taste.

4. Serve:

   • Serve the flavorful Sri Lankan Egg Curry with Laccha Paratha and a refreshing Kachumber Salad for a complete, satisfying lunch.

Enjoy this aromatic and comforting Sri Lankan dish with its rich coconut and spice-infused gravy!