Sri Lankan Egg Curry

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

1. Heat vegetable oil in a large pan over medium heat.
2. 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.
3. Stir in the curry powder and turmeric powder, ensuring they coat the onions and spices evenly.
4. Add the chopped tomato and cook until it becomes soft and mushy, about 5 minutes.
5. Pour in the coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
6. 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.
7. Season with salt to taste, adjusting as needed.
8. Garnish generously with fresh cilantro before serving.
9. Serve hot with steamed rice or roti for a complete meal.