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Sri Lankan Egg Curry

Sri Lankan Egg Curry
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Sri Lankan Egg Curry is a flavorful and comforting dish featuring hard-boiled eggs simmered in a rich, aromatic coconut milk-based sauce infused with warm spices and fresh herbs. This quick and versatile curry offers a perfect balance of creaminess and bold, vibrant flavors, making it a satisfying meal suitable for any time of the day.

Ingredients

Scale

Main Ingredients

  • 6 to 8 Hard-Boiled Eggs, peeled
  • 1 cup Coconut Milk
  • 1 large Onion, finely sliced
  • 2 tsp Garlic and Ginger Paste
  • 2 cups chopped Tomatoes
  • 2 Fresh Green Chilies, slit
  • 1 tsp Salt, to taste
  • 1/2 tsp Sugar, to taste
  • 2 tbsp Vegetable Oil

Spices and Aromatics

  • 8–10 Curry Leaves, fresh
  • 1 tsp Mustard Seeds
  • 2 Dry Red Chilies
  • 1 Cinnamon Stick (about 2 inches)
  • 1 tsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 2 tsp Coriander Powder

Instructions

  1. Boil the Eggs: Place the eggs in a pot and cover with water. Bring to a boil and cook for 9-12 minutes until yolks are firm. Drain, cool in ice water, then peel carefully.
  2. Prepare the Spice Base: Heat vegetable oil in a pan over medium heat. Add mustard seeds and wait until they start popping. Add dry red chilies, cinnamon stick, cumin seeds, and curry leaves. Sauté for about a minute until aromatic.
  3. Sauté Onions, Garlic, and Ginger: Add finely sliced onions to the spiced oil. Cook until translucent and slightly golden. Stir in garlic and ginger paste and cook until fragrant.
  4. Build the Curry Sauce: Add turmeric powder, coriander powder, and chopped tomatoes to the pan. Cook down until tomatoes soften and the mixture thickens, stirring frequently to avoid sticking.
  5. Add Coconut Milk: Slowly pour in the coconut milk, mixing well to combine all flavors. Let the sauce simmer gently until it becomes creamy and well blended.
  6. Combine Eggs and Simmer: Gently add the peeled hard-boiled eggs, coating them with the curry sauce. Simmer for 3-5 minutes to allow the eggs to absorb the flavors.
  7. Final Seasoning: Adjust salt and add a pinch of sugar if needed to balance the flavors. Remove the cinnamon stick before serving.

Notes

  • Use fresh curry leaves for authentic flavor; dried leaves won’t provide the same aroma.
  • Adjust the amount of chilies gradually to control heat according to your preference.
  • Cool boiled eggs in ice water immediately after cooking to make peeling easier and prevent tearing of whites.
  • Simmer the curry gently to meld flavors and prevent the coconut milk from separating.
  • Customize the curry thickness by adding water or more coconut milk depending on your liking.

Nutrition

Keywords: Sri Lankan Egg Curry, coconut milk curry, hard boiled eggs curry, spicy egg curry, Sri Lankan cuisine, egg recipes

Find it online: https://emillycooks.com/sri-lankan-egg-curry/