Teresa's Recipes
Sri Lankan Egg Curry
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.
Ingredients
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 2 tablespoons Vegetable oil
- to taste Salt
- 10-12 leaves Curry leaves
- 3-4 whole Cloves
- 3 whole Cardamom pods
- 1 (2-inch) piece Cinnamon stick
- 1 teaspoon Turmeric powder
- 2 tablespoons Curry powder
- 1-inch piece, minced Ginger
- 4 cloves, minced Garlic
- 1 large, chopped Tomato
- 1 medium, finely chopped Onion
- 1 can (13.5 oz) Coconut milk
- 4, peeled Boiled eggs
Dietary Notes
- 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
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.
Tips
- For added heat, include a chopped green chili while sautéing the onions.
- Feel free to substitute boiled eggs with paneer for a vegetarian option.
- This curry can be made in advance and tastes even better the next day as the flavors deepen.