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.

Serve Sri Lankan Egg Curry along with Whole Wheat Lachha Paratha and Pudina Pyaaz Kachumber Salad for an everyday meal.