Sri Lankan Style Fried Egg Curry Recipe
Sri Lankan Style Fried Egg Curry Recipe is a comforting spicy egg curry recipe that you must try at home. The flavors are quite different when compared to other egg curries in south. Serve it with Lachha Paratha.
Sri Lankan Style Fried Egg Curry Recipe is a comforting spicy egg curry recipe that you must try at home. The flavors are quite different when compared to other egg curries in south. As the cuisine is known for its spiciness in most of their dishes, the curry also has a good amount of spice added to it and is also cooked in rich coconut milk.
Coconut is also one of the main ingredient used in most of their cooking. The egg is boiled and then fried till it gets a nice brown outer layer and then dipped in rich coconut curry and served hot.
If you are looking for more Egg Curry Recipes, here are some:
- 4 Whole Egg , boiled
- 1 sprig Curry leaves
- 2 Onion , sliced
- 2 Tomatoes , chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 teaspoon Red Chilli flakes
- 1 teaspoon Fennel seeds (Saunf)
- 2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1 cup Coconut milk
- Salt , to taste
How to make Sri Lankan Style Fried Egg Curry Recipe
To begin making the Srilankan Style Fried Egg Curry Recipe, heat a saucepan with required amount of water. The quantity of water depends on the number of eggs you want to boil. Add water so that all the eggs are dipped under it properly.
Put the eggs in water and cook till you see some cracks on the outer layer of the eggs. This will take form 10 to 15 minutes. Once you see the cracks, switch off the stove and take the eggs out. Let them cool down.
Once the eggs cooled down, take out the outer shelf and keep the eggs aside.
Heat a flat skillet with 2 tablespoons oil. Once the oil is hot, add boiled egg and fry it evenly till it is golden brown from all the sides. Once done keep it aside.
In the same pan, add cinnamon stick, cardamom, clove and allow it to sizzle for few seconds.
Add curry leaves and leave it to crackle for few seconds. Add ginger and garlic and cook it for about 2 minutes.
After 2 minutes, add onions and saute till they soften. Once the onions have caramelized, add chopped tomatoes and sprinkle with little salt to cook it faster.
Once the tomatoes turn mushy, add all the spice powders including corainder powder, garam masala powder, red chilli flakes, fennel seeds, salt to taste and let it cook for about 2 to 3 minutes.
Next, add coconut milk at the end and you can also add 1/2 a cup of water to adjust the consistency. Simmer for 3 to 4 minutes and drop in the fried egg and serve hot with chopped coriander leaves.
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