Sri Lankan Egg Curry

Name: Sri Lankan Egg Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Fresh cilantro', 'amount': '1/4 cup, chopped (for garnish)'}; {'ingredient': 'Vegetable oil', 'amount': '2 tablespoons'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Curry leaves', 'amount': '10-12 leaves'}; {'ingredient': 'Cloves', 'amount': '3-4 whole'}; {'ingredient': 'Cardamom pods', 'amount': '3 whole'}; {'ingredient': 'Cinnamon stick', 'amount': '1 (2-inch) piece'}; {'ingredient': 'Turmeric powder', 'amount': '1 teaspoon'}; {'ingredient': 'Curry powder', 'amount': '2 tablespoons'}; {'ingredient': 'Ginger', 'amount': '1-inch piece, minced'}; {'ingredient': 'Garlic', 'amount': '4 cloves, minced'}; {'ingredient': 'Tomato', 'amount': '1 large, chopped'}; {'ingredient': 'Onion', 'amount': '1 medium, finely chopped'}; {'ingredient': 'Coconut milk', 'amount': '1 can (13.5 oz)'}; {'ingredient': 'Boiled eggs', 'amount': '4, peeled'}

Experience the vibrant flavors of Sri Lanka with this rich and aromatic egg curry. Tender boiled eggs are enveloped in a creamy coconut sauce enriched with spices like turmeric, cardamom, and curry leaves, creating a dish that's as comforting as it is delicious. Traditionally enjoyed with steamed rice or roti, this curry is a reflection of the island's diverse culinary heritage, often made for special occasions or family gatherings.

Servings: 4

Ingredients

Fresh cilantro (1/4 cup, chopped (for garnish))
Vegetable oil (2 tablespoons)
Salt (to taste)
Curry leaves (10-12 leaves)
Cloves (3-4 whole)
Cardamom pods (3 whole)
Cinnamon stick (1 (2-inch) piece)
Turmeric powder (1 teaspoon)
Curry powder (2 tablespoons)
Ginger (1-inch piece, minced)
Garlic (4 cloves, minced)
Tomato (1 large, chopped)
Onion (1 medium, finely chopped)
Coconut milk (1 can (13.5 oz))
Boiled eggs (4, peeled)

Instructions

Heat vegetable oil in a large pan over medium heat.
Add the chopped onion, garlic, ginger, curry leaves, cinnamon stick, cardamom pods, and cloves. Sauté until the onions are golden brown, releasing their aromatic flavors.
Stir in the curry powder and turmeric powder, ensuring they coat the onions and spices evenly.
Add the chopped tomato and cook until it becomes soft and mushy, about 5 minutes.
Pour in the coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
Carefully add the boiled eggs to the curry sauce, spooning the sauce over them. Cover the pan and let it simmer for about 10 minutes.
Season with salt to taste, adjusting as needed.
Garnish generously with fresh cilantro before serving.
Serve hot with steamed rice or roti for a complete meal.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 350 • Fat: 25g • Carbs: 15g • Protein: 15g • Sodium: 300mg • Sugar: 3g

Sri Lankan Egg Curry

Servings: 4

Ingredients

Instructions

Dietary Information

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