There’s something utterly magical about gathering around the table for a bowl of Sri Lankan Egg Curry: the aroma of coconut, the vivid yellow hue of turmeric, and that unmistakable punch of spice all weave together into a dish that manages to be both comforting and exciting. This is one of those recipes that always draws everyone in for seconds, with hard-boiled eggs nestled in a spiced, creamy sauce that’s perfect for soaking up with rice or warm roti. Whether you crave a nostalgic taste of home or just want a bold, easy dinner, this Sri Lankan Egg Curry is one you’ll turn to again and again.
Ingredients You’ll Need
The beauty of this Sri Lankan Egg Curry is in its short list of ingredients—each one plays a pivotal role in creating a sauce that’s deeply flavored, aromatic, and distinctly golden. Make sure to use fresh spices and real coconut milk for that signature creaminess and warmth.
- 6 large eggs: The heart of the dish, providing protein and absorbing all those rich curry flavors.
- 2 tablespoons coconut oil: For sautéing and giving the curry its extra nutty, authentic taste.
- 1 small onion (finely sliced): Adds sweetness and a base of flavor to the curry sauce.
- 2 cloves garlic (minced): Essential for a deep, savory background note.
- 1 teaspoon grated fresh ginger: Brings brightness and just the right amount of earthy spice.
- 1 green chili (sliced): For that gentle heat and fresh, zesty kick.
- 1 sprig curry leaves (optional but authentic): Intensifies the aroma and infuses the sauce with island flavors.
- 1 teaspoon mustard seeds: Adds a nutty crunch and satisfying, toasty flavor when popped in the oil.
- 1 teaspoon ground turmeric: This is what gives the curry its gorgeous golden color and an earthy boost.
- 1 tablespoon Sri Lankan curry powder or Madras curry powder: The bold, fragrant backbone of the dish—get the freshest you can find.
- 1/2 teaspoon chili powder (adjust to taste): For a deeper heat and vibrant red tint to the sauce.
- 1 cup coconut milk: The creamy element that ties everything together and gives the curry its lush texture.
- 1/2 cup water: For adjusting the sauce to the perfect consistency—thick, but not heavy.
- Salt to taste: Pulls all the flavors together without overpowering the delicate egg and coconut notes.
- Juice of 1/2 lime: To brighten things up just before serving—absolutely essential at the end!
- Chopped cilantro for garnish: Brings a fresh, herbal pop of green that finishes the dish beautifully.
How to Make Sri Lankan Egg Curry
Step 1: Boil the Eggs
Start by gently placing your eggs in a saucepan and covering them with enough cold water to submerge them fully. Bring the water to a rolling boil, then reduce the heat and let the eggs simmer for 9 to 10 minutes. This timing ensures your yolks are set but still creamy and never chalky. Drain the eggs, transfer them to cold water (or an ice bath if you have one handy), and once cool, peel them. Set the eggs aside while you prepare that irresistible curry sauce.
Step 2: Make the Spice Base
In a good-sized skillet, heat the coconut oil over medium. Toss in the mustard seeds and pause for a second to enjoy the sizzle as they pop and become fragrant—this is where the depth of flavor begins. Add your finely sliced onions, minced garlic, ginger, green chili, and the curry leaves if you’re using them. Sauté, stirring often, for about 3 to 4 minutes. The onions should turn golden and your kitchen will smell absolutely divine by this point.
Step 3: Stir in the Spices
Next up are the spices—which transform this from a simple sauce into a true Sri Lankan Egg Curry. Sprinkle in the ground turmeric, curry powder, and chili powder, and stir for about a minute. This helps the spices bloom in the hot oil, infusing the base with even deeper flavor and that signature yellow color.
Step 4: Add the Coconut Sauce
Pour in the coconut milk and water, then season with salt to taste. Stir the mixture and let it come up to a gentle simmer. The creamy sauce will turn fragrant and take on a gorgeous yellow hue from the turmeric and curry powder. Don’t rush this part—the curry needs a few minutes to meld and mellow.
Step 5: Simmer the Eggs
Carefully add the peeled eggs to the simmering sauce. You can keep them whole for a more dramatic presentation, or halve them for bite-sized comfort. Allow everything to cook together for 8 to 10 minutes—the eggs absorb the spices and infuse the sauce with their richness. Finish by squeezing in the fresh lime juice, which lifts and balances the creaminess perfectly. Sprinkle with chopped cilantro and get ready to serve.
How to Serve Sri Lankan Egg Curry
Garnishes
A final flourish of freshly chopped cilantro makes this Sri Lankan Egg Curry pop with color and aroma. For a little crunch and an extra layer of flavor, you can top with additional fried curry leaves or even a handful of crispy fried onions. If you like a tangy touch, a wedge of lime on the side is a bright and zesty companion.
Side Dishes
This curry absolutely loves company—pair it with fluffy steamed basmati rice, buttery roti, or a crusty piece of artisan bread that’s just begging to be dipped in that golden sauce. For a complete Sri Lankan feast, add a cooling cucumber raita or a simple tomato and onion salad on the side.
Creative Ways to Present
Try serving Sri Lankan Egg Curry family-style in a big bowl surrounded by little bowls of rice and pickles. For a twist, slice the eggs and layer them over the rice, then spoon the sauce on top. Or tuck the eggs and curry into warm flatbreads for a handheld lunch that’s impossible to resist.
Make Ahead and Storage
Storing Leftovers
If you have any Sri Lankan Egg Curry left (a big “if” in my house!), store it in an airtight container in the refrigerator. It’ll keep beautifully for up to three days, and the flavors only deepen and mellow overnight.
Freezing
While curries with coconut milk don’t always freeze as perfectly as tomato-based ones, this Sri Lankan Egg Curry can be frozen for up to one month. For best results, let the curry cool completely, then freeze in individual portions and thaw overnight in the fridge before reheating. You might notice a slight separation of the coconut milk, but a good stir will bring it back to life.
Reheating
Gently reheat leftover curry in a saucepan over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Let it warm just until bubbling, so the eggs stay tender and the flavors remain bright. Avoid microwaving for long periods—short bursts with stirring will keep the eggs from becoming rubbery.
FAQs
How can I make this Sri Lankan Egg Curry less spicy?
If you’re sensitive to heat, simply reduce or omit the chili powder and go light on the green chili. You’ll still enjoy all the fragrant flavors without the fire!
Can I use canned coconut milk for this recipe?
Absolutely! Full-fat canned coconut milk works perfectly and gives the curry its signature richness. If you prefer a lighter version, use reduced-fat coconut milk, but the sauce will be less creamy.
What’s the best way to get authentic flavor in Sri Lankan Egg Curry?
The real secret is using a good quality Sri Lankan curry powder (homemade or store-bought). Curry leaves and coconut oil are also key for that genuine taste, but the dish will still be delicious with Madras curry powder if that’s what you have.
Can I add vegetables to this curry?
Definitely! Potatoes, spinach, or even green beans are fantastic additions to Sri Lankan Egg Curry. Just simmer them in the sauce until tender, then add the eggs at the end.
Is this dish suitable for meal prep?
It’s a dream for meal preppers! The flavors of Sri Lankan Egg Curry deepen as it sits, making it even tastier the next day. Store in individual containers and enjoy easy meals all week long.
Final Thoughts
If you’ve been searching for a bold, comforting, and utterly memorable dish, Sri Lankan Egg Curry is a must-try. It’s simple, rewarding, and guaranteed to become a favorite at your table—so gather your ingredients, make a batch, and get ready for a flavor-packed adventure!
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Sri Lankan Egg Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fragrant and flavorful Sri Lankan Egg Curry recipe that combines boiled eggs with a rich coconut and spice-infused curry sauce. This dish is a perfect blend of comforting and exotic flavors, making it a standout main course for any occasion.
Ingredients
Main Ingredients:
- 6 large eggs
- 2 tablespoons coconut oil
For the Curry:
- 1 small onion, finely sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 green chili, sliced
- 1 sprig curry leaves (optional)
- 1 teaspoon mustard seeds
- 1 teaspoon ground turmeric
- 1 tablespoon Sri Lankan curry powder or Madras curry powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1 cup coconut milk
- 1/2 cup water
- Salt to taste
- Juice of 1/2 lime
- Chopped cilantro for garnish
Instructions
- Boil and Prepare Eggs: Place the eggs in a saucepan, cover with water, and boil for 9–10 minutes. Peel and set aside.
- Sauté Aromatics: In a skillet, sauté mustard seeds, onions, garlic, ginger, chili, and curry leaves until fragrant.
- Add Spices and Coconut Milk: Stir in turmeric, curry powder, and chili powder. Add coconut milk, water, and salt. Simmer.
- Simmer with Eggs: Add boiled eggs to the curry sauce and simmer for 8–10 minutes.
- Finish and Serve: Finish with lime juice, garnish with cilantro, and serve hot with rice or roti.
Notes
- For extra flavor, shallow-fry the boiled eggs before adding them to the curry.
- Use a quality Sri Lankan curry powder for an authentic taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 210mg
