Sri Lankan Egg Curry Recipe
Delicious hard boiled eggs in an aromatic spicy tomato onion gravy as an accompaniment for Appams for a truly Sri Lankan culinary experience. Serve Sri Lankan Egg Curry along with a Tawa Paratha and Onion Salad.
Sri Lankan Egg Curry Recipe belongs to authentic Sri Lankan cuisine which is a result of colonial influence on trade and culture. Sri Lankan curry powder is used to build the essential aroma and flavour to this Egg Curry Recipe. This amazingly aromatic curry powder is also used in nonveg preparations as well.
The curry powder in itself is very spicy. For the people who would prefer a mild taste can add more of coconut milk to the Egg Curry to reduce its spiciness. The Sri Lankan Egg Curry Recipe goes very well as a side with Tandoori Roti and cooked or steamed Rice.
If you like this recipe, here are some more Egg Recipes you should try:
- 4 Whole Eggs , hard-boiled
- 2 Onions , coarsely ground
- 2 tablespoon 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 tablespoon Curry powder , Sri Lankan curry powder if possible
- Salt , as needed
- Cooking oil , for cooking Ingredients for 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
- Curry leaves , a handful
How to make Sri Lankan Egg Curry Recipe
To begin making the Sri Lankan Egg Curry Recipe, gather all the ingredients to make Sri Lankan curry powder.
Dry roast the curry leaves in a pan and keep aside to let it cool.
In the same pan now dry roast all the whole spices including dry red chillies, coriander seeds, cumin seeds, cloves, whole black peppercorns, cardamom pods, cinnamon stick, until fragrant and allow it to cool.
In a grinder jar, add all the roasted ingredients including curry leaves and grind to make a powder.
Store it in an air-tight jar to use when required. This spice mixture can also be used to cook non vegetarian recipes.
To continue with making curry once you are ready with curry powder, heat oil in a wok and add coriander seeds, few curry leaves and crushed fennel seeds.
As soon as they splutter, add coarsely ground onions and saute till the raw smell disappears.
Now add ginger and garlic paste and mix saute till golden colour.
It's time to add the tomato puree now and give it a quick stir. Now add the red chili powder, turmeric and the Sri Lankan Curry powder that you have made.
Mix all together nicely and fry the masala till nicely cooked and appears brownish. Once the fried, add coconut milk and stir so that everything gets incorporated nicely.
Adjust spices and allow the curry to cook for few more minutes on low flame. Close the lid.
Once the curry thickens, add hard boiled eggs and cook for another 1 or 2 minutes.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'