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
Scale
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
