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
Scale
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