Experience the rich and spicy taste of Sri Lankan Egg Curry with this easy recipe packed with bold, authentic flavors. This beloved dish combines hard-boiled eggs simmered in a fragrant, tangy, and fiery coconut milk-based sauce, infused with an orchestra of Sri Lankan spices. Whether you’re cooking for family or craving a satisfying meal that transports your taste buds to the island, Sri Lankan Egg Curry delivers soulful comfort with every bite.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
- Authentic island flavors: Bursting with traditional Sri Lankan spices that create a vibrant and aromatic curry.
- Quick and easy to prepare: A no-fuss recipe that’s perfect for busy weeknights but impressive enough for guests.
- Nutritious and filling: Packed with protein-rich eggs and wholesome ingredients for a well-rounded meal.
- Perfect for any meal: Whether paired with rice, bread, or enjoyed on its own, it suits breakfast, lunch, or dinner.
- Customizable spice level: Adjust the chili and seasoning to your preferred heat intensity for a tailored experience.
Ingredients You’ll Need
This recipe uses a simple yet vibrant mix of spices and everyday ingredients that combine to create a beautifully balanced curry. Each item plays a vital role – from the creamy coconut milk adding richness, to the aromatic curry leaves enhancing the authentic aroma.
- Hard-boiled eggs: The star ingredient providing a creamy, protein-packed base for the curry.
- Coconut milk: Adds luscious creaminess and mellows the spices perfectly.
- Curry powder: A key spice blend delivering warmth, depth, and complexity.
- Mustard seeds: Essential for a subtle nutty burst and crunchy texture when tempered.
- Curry leaves: Fresh leaves bring a unique, fragrant flavor signature to Sri Lankan cuisine.
- Onion and garlic: Provide a savory foundation that enhances every bite.
- Green chilies: Offer fresh heat and brightness, easily adjusted for taste.
- Tomatoes: Add tanginess and body to the curry sauce.
- Turmeric powder: Gives a warm, golden color and earthiness.
- Salt and pepper: Simple seasonings that balance and elevate all flavors.
- Vegetable or coconut oil: Needed for frying the spices and sautéing aromatics.
Variations
Feel free to customize this Sri Lankan Egg Curry to suit dietary preferences, ingredient availability, or taste desires. This versatile recipe invites creativity while keeping the vibrant spirit intact.
- Add vegetables: Toss in potatoes, spinach, or green beans for extra nutrition and texture.
- Use different proteins: Substitute eggs with boiled chickpeas or tofu for a plant-based twist.
- Mild version: Reduce or omit chilies to create a gentler curry perfect for all ages.
- Creamier curry: Swap coconut milk for coconut cream or add a dollop of yogurt for extra richness.
- Enhanced spice blend: Include cinnamon sticks, cardamom pods, or star anise to elevate complexity.
How to Make Sri Lankan Egg Curry
Step 1: Prepare the eggs
Start by boiling the eggs until hard-boiled, about 9–12 minutes. Once cooled, gently peel and set aside. Pricking the eggs with a fork before adding them to the curry helps absorb the flavors deeply.
Step 2: Temper the spices
Heat oil in a pan and add mustard seeds; once they start popping, toss in fresh curry leaves and sliced green chilies. Sauté briefly to release the essential oils and fragrant aroma, creating a flavor-packed base.
Step 3: Sauté aromatics
Add finely chopped onions and minced garlic to the pan. Cook until soft and golden, allowing their sweetness to balance the spice layers in the curry.
Step 4: Build the curry sauce
Mix in the curry powder, turmeric, chopped tomatoes, and salt. Stir over medium heat until the tomatoes break down completely and the oil starts to separate from the spice mixture, signaling a rich and flavorful base.
Step 5: Add coconut milk
Pour in the creamy coconut milk, stirring well to combine. Simmer gently for 5–7 minutes to let the flavors meld beautifully and the sauce thicken slightly.
Step 6: Introduce the eggs
Carefully add the peeled hard-boiled eggs to the curry, coating them gently in the rich sauce. Let the curry simmer for another 5 minutes, allowing the eggs to soak up the bold spices and coconut aroma.
Step 7: Final seasoning and garnish
Taste and adjust salt and chili as needed. Garnishing with fresh cilantro or a squeeze of lime adds a bright contrast, uplifting the dish perfectly before serving.
Pro Tips for Making Sri Lankan Egg Curry
- Use fresh spices: For the most vibrant flavor, grind your own curry powder or use fresh Sri Lankan curry powder if available.
- Don’t skip curry leaves: Their unique flavor is essential and irreplaceable in authentic Sri Lankan dishes.
- Simmer gently: Keep the curry on low heat after adding coconut milk to avoid curdling and maintain creaminess.
- Prick the eggs: Lightly pierce eggs before adding them to the sauce to enhance flavor absorption.
- Serve fresh: Sri Lankan Egg Curry tastes best right after cooking, while flavors are lively and textures perfect.
How to Serve Sri Lankan Egg Curry
Garnishes
Brighten the curry by garnishing with freshly chopped cilantro or curry leaves. A squeeze of fresh lime juice can add a lovely hint of acidity that cuts through the richness, making each bite refreshing and vibrant.
Side Dishes
Pair your Sri Lankan Egg Curry with fluffy white rice or fragrant basmati to soak up the luscious sauce. For a more traditional touch, serve alongside string hoppers or roti, which add texture and soak up flavors beautifully.
Creative Ways to Present
For an eye-catching presentation, arrange the eggs halved or quartered on top of the curry just before serving. Adding a sprinkle of toasted coconut or chili flakes can add both texture and visual appeal, turning a simple meal into a feast.
Make Ahead and Storage
Storing Leftovers
Allow the curry to cool before transferring it to an airtight container. Properly stored, Sri Lankan Egg Curry will keep well in the refrigerator for 3 to 4 days, maintaining flavor and texture.
Freezing
This curry freezes well, making it ideal for meal prep. Freeze portions in sealed containers or heavy-duty freezer bags for up to 2 months. When reheating, gently thaw in the fridge overnight to preserve the sauce’s creamy consistency.
Reheating
Reheat the curry on low heat, stirring occasionally. If the sauce thickens too much, add a splash of water or coconut milk to loosen it up and bring back its luscious creaminess without compromising flavor.
FAQs
Can I use brown eggs for Sri Lankan Egg Curry?
Yes, the color of the eggshell does not affect the taste or texture, so brown eggs work just as well as white eggs in this recipe.
Is Sri Lankan Egg Curry spicy?
Traditional Sri Lankan Egg Curry does have a spicy kick due to fresh chilies and curry powder, but you can easily adjust the heat level by reducing or omitting the chilies to suit your taste.
Can I make Sri Lankan Egg Curry vegan?
While eggs are the main protein, you can create a vegan version by substituting eggs with tofu or chickpeas and following the same curry base and spices.
What’s the best rice to serve with Sri Lankan Egg Curry?
Plain steamed white rice or basmati rice works beautifully by balancing the rich, spicy curry, but you can also try traditional Sri Lankan red rice for an authentic touch.
Can I prepare the curry without coconut milk?
Coconut milk is key for creaminess and flavor in Sri Lankan Egg Curry, but if unavailable, you can substitute with coconut cream diluted with a little water or unsweetened plant-based milk, though the flavor will be milder.
Final Thoughts
Trying out this Sri Lankan Egg Curry is like inviting a burst of island sunshine into your kitchen. The combination of bold spices, creamy coconut milk, and hearty eggs creates a comforting and unforgettable dish that’s truly worth making again and again. So gather your ingredients, follow along, and let this flavorful recipe become your new favorite go-to meal!
Related Posts
- Irresistible Boneless Skinless Chicken Shawarma Recipe
- Irresistible Potato Knishes Recipe to Savor
- One Pan Creamy Spinach and Artichoke Orzo Bake Magic
Sri Lankan Egg Curry
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Sri Lankan
- Diet: Gluten Free
Description
Experience the rich, spicy, and authentic flavors of Sri Lankan Egg Curry, a comforting dish featuring hard-boiled eggs simmered in a fragrant, tangy, and creamy coconut milk-based sauce infused with traditional Sri Lankan spices. Perfect for any meal, this quick and easy recipe delivers a wholesome, protein-rich meal with customizable spice levels to suit your taste.
Ingredients
Main Ingredients
- 6 hard-boiled eggs
- 1 can (400 ml) coconut milk
- 2 tablespoons vegetable or coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 green chilies, sliced (adjust to taste)
- 2 medium tomatoes, chopped
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 10 fresh curry leaves
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the eggs: Boil the eggs for 9 to 12 minutes until hard-boiled. Once cooled, gently peel and prick each egg lightly with a fork to help them absorb the curry flavors.
- Temper the spices: Heat oil in a pan over medium heat. Add mustard seeds and wait until they start popping. Then add fresh curry leaves and sliced green chilies. Sauté briefly to release their fragrance.
- Sauté aromatics: Add finely chopped onions and minced garlic to the pan. Cook until they are soft and golden, enhancing the base flavor of the curry.
- Build the curry sauce: Stir in curry powder, turmeric powder, chopped tomatoes, and salt. Cook over medium heat until tomatoes break down and the oil separates from the spice mixture, forming a rich sauce base.
- Add coconut milk: Pour in the coconut milk while stirring. Simmer gently for 5 to 7 minutes to combine flavors and thicken the sauce slightly.
- Introduce the eggs: Carefully add peeled eggs to the curry sauce. Coat them evenly and simmer for another 5 minutes to let the eggs absorb the spices.
- Final seasoning and garnish: Taste and adjust salt and chili if needed. Garnish with freshly chopped cilantro or a squeeze of lime juice before serving to brighten the dish.
Notes
- Use fresh, high-quality curry powder or grind your own for the best flavor.
- Do not skip curry leaves; they provide an essential authentic aroma.
- Simmer the curry gently after adding coconut milk to prevent curdling.
- Prick the boiled eggs for better flavor absorption.
- Serve immediately for the freshest taste and best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 210 mg