Description
A comforting Sri Lankan-style egg curry with hard-boiled eggs simmered in a fragrant, spiced coconut milk gravy, perfect with rice or flatbreads.
Ingredients
- Eggs: 6 large, hard-boiled, peeled, and lightly scored.
- Coconut milk: 1 1/2 cups, for a creamy, velvety base.
- Onion: 2 medium, finely sliced to add sweetness and body.
- Garlic: 4 cloves, minced for depth and aroma.
- Ginger: 1-inch piece, grated to give warmth and subtle zing.
- Green chilies: 2, slit lengthwise for fresh heat.
- Curry leaves: 10–12 fresh leaves to impart a citrusy, nutty aroma.
- Cinnamon stick: 1 small piece for warmth and complexity.
- Fenugreek seeds: 1/2 teaspoon to add gentle bitterness and earthiness.
- Turmeric powder: 1/2 teaspoon for color and subtle earthiness.
- Red chili powder: 1 teaspoon for heat and vibrant hue.
- Coriander powder: 1 tablespoon to build depth and fragrance.
- Mustard seeds: 1/2 teaspoon to temper in oil for a nutty pop.
- Tomatoes: 2 medium, chopped to bring acidity and balance richness.
- Vegetable oil: 2 tablespoons for sautéing and carrying spice flavors.
- Salt: To taste, to enhance and balance flavors.
- Water: 1/2 cup to adjust curry consistency as needed.
Instructions
- Preheat Your Equipment: Place a heavy-bottomed pot on medium heat and warm 2 tablespoons of vegetable oil until shimmering.
- Combine Ingredients: Temper mustard seeds in the hot oil until they pop, then add curry leaves, sliced onions, minced garlic, grated ginger, and slit green chilies. Sauté until the onions are golden and aromatic, about 6–8 minutes.
- Prepare Your Cooking Vessel: Add turmeric, red chili powder, coriander powder, fenugreek seeds, and the cinnamon stick. Stir for 30–60 seconds until the spices smell fragrant, then add the chopped tomatoes and cook until they break down into a thick sauce.
- Assemble the Dish: Pour in 1 1/2 cups coconut milk and 1/2 cup water, stirring gently to combine. Season with salt to taste and bring the mixture to a gentle simmer.
- Cook to Perfection: Slip in the 6 hard-boiled, peeled, and lightly scored eggs, turning gently to coat them with the curry. Simmer on low for 10–15 minutes so the eggs soak up the flavors and the sauce thickens slightly.
- Finishing Touches: Taste and adjust seasoning, adding more salt or chili if desired. Remove the cinnamon stick and discard. If the curry is too thin, simmer uncovered a few more minutes to concentrate flavors.
- Serve and Enjoy: Garnish with extra curry leaves and thinly sliced chilies if you like, then serve hot with steamed rice, roti, or string hoppers. Trust me, you’re going to love this.
Notes
- Toast spices gently: Toasting whole spices briefly before grinding or cooking releases more aroma and flavor.
- Score the eggs: Lightly scoring boiled eggs helps the curry penetrate and flavor the centers.
- Use fresh curry leaves: They add a unique citrusy aroma that dried leaves cannot fully replace.
- Make ahead: The curry can be made a day ahead; flavors deepen overnight. Reheat gently to avoid splitting the coconut milk.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
Keywords: Sri Lankan Egg Curry, egg curry, coconut milk curry, Sri Lankan recipe, easy egg curry, curried eggs