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Sri Lankan Egg Curry

Sri Lankan Egg Curry
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Sri Lankan Egg Curry is a rich and aromatic dish featuring hard-boiled eggs simmered in a creamy coconut milk base infused with bold Sri Lankan spices. This quick and easy recipe delivers authentic flavors with a comforting warmth, making it perfect for weeknight dinners and suitable for all skill levels.

Ingredients

Scale

Main Ingredients

  • 6 hard-boiled eggs
  • 1 cup coconut milk (full-fat recommended for creamier curry)
  • 2 medium onions, finely chopped
  • 3 garlic cloves, freshly crushed
  • 1-inch piece of ginger, freshly crushed
  • 1 tablespoon Sri Lankan curry powder
  • 1 teaspoon chili powder or 2 fresh chilies (adjust to taste)
  • 1 tablespoon tamarind extract or juice of 1 lime
  • 1 teaspoon mustard seeds
  • 10–12 curry leaves
  • 2 tablespoons oil (coconut or vegetable oil)
  • Salt and pepper to taste

Instructions

  1. Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer the eggs to cold water before peeling to make peeling easier.
  2. Prepare the Curry Base: Heat oil in a pan and add mustard seeds. Allow them to pop, then add the chopped onions, garlic, ginger, and curry leaves. Sauté until the onions turn golden brown and fragrant, forming the flavorful base of the curry.
  3. Add the Spice Blend: Stir in the Sri Lankan curry powder and chili powder into the sautéed onions. Cook for a few minutes to release the spices’ aromas and deepen the flavor.
  4. Pour in the Coconut Milk: Slowly add the coconut milk, mixing well with the spices and onions. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly and achieve a creamy texture.
  5. Add Tamarind or Lime Juice: Add tamarind extract or lime juice to introduce a bright and tangy balance to the curry’s richness.
  6. Incorporate the Eggs: Slice the peeled eggs into halves or quarters and gently add them to the curry sauce. Let simmer for 5-7 minutes to absorb the flavors. Season with salt and pepper to taste.
  7. Final Simmer and Serve: Stir the curry gently to coat all egg pieces with the sauce. Remove from heat and serve hot.

Notes

  • Use freshly ground Sri Lankan curry powder for maximum flavor.
  • Do not overcook the eggs to avoid rubbery texture.
  • Simmer the curry gently to prevent coconut milk from splitting.
  • Add a splash of water if the curry becomes too thick during cooking.
  • Allow the curry to rest for 10 minutes before serving to develop flavors.

Nutrition

Keywords: Sri Lankan, Egg Curry, Coconut Milk, Spicy Curry, Easy Dinner, Gluten Free, Protein Rich

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