Description
Dive into the rich, aromatic flavors of this Sri Lankan Egg Curry—a hearty, comforting dish where tender boiled eggs soak up a luscious, spiced coconut curry sauce. Perfect served with fluffy basmati rice, it’s a vibrant meal that’s as flavorful as it is satisfying. Trust me, once you try this, you’ll want it on your weekly rotation! #SriLankanCuisine #EggCurry #CoconutCurry
Ingredients
Scale
For the Eggs
- 7–8 eggs
- 1 tablespoon white vinegar
For the Curry Sauce
- 1 tablespoon ghee or coconut oil
- 1 red onion, finely sliced
- 2 tomatoes, diced
- 1-inch piece ginger, grated
- 4 cloves garlic, minced
- 1-inch cinnamon stick
- 5–6 cardamom pods
- 4–5 curry leaves
- 2 teaspoons ground coriander
- 1 teaspoon Sri Lankan masala (or garam masala)
- 1 teaspoon chili powder (adjust to taste)
- ½ teaspoon turmeric powder
- 1 can full-fat coconut milk
- Salt to taste
For Garnish and Serving
- Handful of fresh coriander (cilantro), chopped
- 1 tablespoon chili oil (optional)
- Cooked basmati rice
Instructions
- Place eggs in a saucepan, cover with water, add vinegar, and bring to a boil. Reduce heat and simmer for 9–10 minutes.
- Drain eggs, cool under cold water, peel, and set aside.
- Heat ghee or coconut oil in a large pan over medium heat. Sauté onions until soft and golden.
- Add tomatoes, ginger, garlic, cinnamon stick, and cardamom pods. Cook for 5–6 minutes until tomatoes break down.
- Stir in curry leaves, ground coriander, Sri Lankan masala, chili powder, and turmeric powder. Cook for 1–2 minutes until fragrant.
- Pour in coconut milk, season with salt, and bring to a simmer. Let the sauce thicken slightly, about 10 minutes.
- Add peeled eggs to the curry and simmer gently for 5–7 minutes to absorb flavors.
- Garnish with chopped coriander and drizzle with chili oil if desired.
- Serve hot with steamed basmati rice.
Notes
- Use fresh curry leaves for the authentic flavor; dried leaves won’t have the same aroma.
- Adjust chili powder to your spice preference; add more for heat or reduce for mildness.
- For a richer curry, use full-fat coconut milk or even add a splash of cream.
- Try serving with naan or roti for a different experience.
- Leftovers taste even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 185mg